Step 1 Trim the tops and stems from the carrots, leaving about one-fourth inch of the stem. Wash the carrots under running water and scrub with a vegetable brush. Cut each in half lengthwise.
Step 2 Blanch the carrot halves in a pot of boiling, salted water just until tender, about 2 minutes. Drain.
Step 3Heat the butter in a large skillet over medium heat. Add the carrots, season with salt and pepper and cook, stirring, 2 to 3 minutes.
Step 4Add the chicken stock, cover and simmer over low heat until the carrots are tender, about 5 minutes. Sprinkle with the chervil and stir lightly before serving.