What are the main ingredients in Fabulous Chicken & Béarnaise Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

What is the nutritional information of Fabulous Chicken & Béarnaise Sauce?

Calories: 1392, Carbs: 60 grams, Fat: grams, Protein: 75.8 grams, Sugar: 26.5 grams, Salt: 1078 grams

How do I prepare Fabulous Chicken & Béarnaise Sauce?

ROAST: Preheat the oven to 200°C. Spread out the sweet potato wedges on half of a roasting tray. Coat in oil and season. Pat the chicken dry with paper towel and place on the other half of the tray. Coat in the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 30-35 minutes, shifting halfway. Place the halved baby tomatoes on a second roasting tray. Coat in oil, season, and set aside. REDUCE: Return the pan to a high heat with the wine & vinegar, dried tarragon, and diced onion. Reduce until almost all the liquid has evaporated. On completion, immediately remove from the heat, and stir in a small splash of water. Remove from the pan and set aside to cool. SALAD: In a salad bowl, combine the shredded salad leaves, a drizzle of oil, the cheese ribbons, and seasoning. FAB: Plate up the roasted sweet potato wedges and the blistered baby tomatoes. Side with the chicken smothered in the béarnaise sauce. Serve with the salad and sprinkle over the toasted pistachios. Garnish with the chopped chives. Well done, Master Chef! BÉARNAISE: Ready 2 heatproof bowls. Place a clean pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 1 egg yolk and the reduced white wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste. TOMS: When the roast is halfway, pop the tray of dressed baby tomatoes in the hot oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the sweet potato and chicken should be cooked through. TOAST: Place a pan over medium heat with the pistachios. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop.

What should be prepared from my kitchen to make Fabulous Chicken & Béarnaise Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Fabulous Chicken & Béarnaise Sauce

Get cheffy with this classic béarnaise sauce, served with perfectly roasted chicken! This well known and delicious meal is accompanied by roasted sweet potato wedges, baby tomatoes and finished off with a simple salad for freshness. A winning flavour combination every time!

Fabulous Chicken & Béarnaise Sauce

with sweet potato wedges & fresh salad leaves

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomato Medley
Butter
Chicken
Dried Tarragon
Free-Range Chicken Leg Quarter
Free-range Chicken Leg Quarters
Fresh Chives
Italian-style Hard Cheese
NOMU Poultry Rub
Onion
Pistachio Nuts
Salad Leaves
Sweet Potato
Wine & Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel

Photo of Fabulous Chicken & Béarnaise Sauce

Serves 1

ROAST
Preheat the oven to 200°C. Spread out the sweet potato wedges on half of a roasting tray. Coat in oil and season. Pat the chicken dry with paper towel and place on the other half of the tray. Coat in the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 30-35 minutes, shifting halfway. Place the halved baby tomatoes on a second roasting tray. Coat in oil, season, and set aside.
TOAST
Place a pan over medium heat with the pistachios. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop.
REDUCE
Return the pan to a high heat with the wine & vinegar, dried tarragon, and diced onion. Reduce until almost all the liquid has evaporated. On completion, immediately remove from the heat, and stir in a small splash of water. Remove from the pan and set aside to cool.
TOMS
When the roast is halfway, pop the tray of dressed baby tomatoes in the hot oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the sweet potato and chicken should be cooked through.
BÉARNAISE
Ready 2 heatproof bowls. Place a clean pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 1 egg yolk and the reduced white wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste.
SALAD
In a salad bowl, combine the shredded salad leaves, a drizzle of oil, the cheese ribbons, and seasoning.
FAB
Plate up the roasted sweet potato wedges and the blistered baby tomatoes. Side with the chicken smothered in the béarnaise sauce. Serve with the salad and sprinkle over the toasted pistachios. Garnish with the chopped chives. Well done, Master Chef!

Sweet Potato - 250g
Free-range Chicken Leg Quarter - 1
NOMU Poultry Rub - 10ml
Baby Tomato Medley - 80g
Pistachio Nuts - 15g
Wine & Vinegar - 60ml
Dried Tarragon - 2,5ml
Onion - 1
Butter - 50g
Salad Leaves - 20g
Italian-style Hard Cheese - 30g
Fresh Chives - 4g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread out the sweet potato wedges on half of a roasting tray. Coat in oil and season. Pat the chicken dry with paper towel and place on the other half of the tray. Coat in the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 30-35 minutes, shifting halfway. Place the halved baby tomatoes on a second roasting tray. Coat in oil, season, and set aside.
TOAST
Place a pan over medium heat with the pistachios. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop.
REDUCE
Return the pan to a high heat with the wine & vinegar, dried tarragon, and diced onion. Reduce until almost all the liquid has evaporated. On completion, immediately remove from the heat, and stir in a small splash of water. Remove from the pan and set aside to cool.
TOMS
When the roast is halfway, pop the tray of dressed baby tomatoes in the hot oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the sweet potato and chicken should be cooked through.
BÉARNAISE
Ready 2 heatproof bowls. Place a clean pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 1 egg yolk and the reduced white wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste.
SALAD
In a salad bowl, combine the shredded salad leaves, a drizzle of oil, the cheese ribbons, and seasoning.
FAB
Plate up the roasted sweet potato wedges and the blistered baby tomatoes. Side with the chicken smothered in the béarnaise sauce. Serve with the salad and sprinkle over the toasted pistachios. Garnish with the chopped chives. Well done, Master Chef!

Sweet Potato - 500g
Free-range Chicken Leg Quarters - 2
NOMU Poultry Rub - 20ml
Baby Tomato Medley - 160g
Pistachio Nuts - 30g
Wine & Vinegar - 60ml
Dried Tarragon - 5ml
Onion - 1
Butter - 50g
Salad Leaves - 40g
Italian-style Hard Cheese - 60g
Fresh Chives - 8g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread out the sweet potato wedges on half of a roasting tray. Coat in oil and season. Pat the chicken dry with paper towel and place on the other half of the tray. Coat in the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the halved baby tomatoes on a second roasting tray. Coat in oil, season, and set aside.
TOAST
Place a pan over medium heat with the pistachios. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop.
REDUCE
Return the pan to a high heat with the wine & vinegar, dried tarragon, and diced onion. Reduce until almost all the liquid has evaporated. On completion, immediately remove from the heat, and stir in a small splash of water. Remove from the pan and set aside to cool.
TOMS
When the roast is halfway, pop the tray of dressed baby tomatoes in the hot oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the sweet potato and chicken should be cooked through.
BÉARNAISE
Ready 2 heatproof bowls. Place a clean pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 2 egg yolks and the reduced white wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste.
SALAD
In a salad bowl, combine the shredded salad leaves, a drizzle of oil, the cheese ribbons, and seasoning.
FAB
Plate up the roasted sweet potato wedges and the blistered baby tomatoes. Side with the chicken smothered in the béarnaise sauce. Serve with the salad and sprinkle over the toasted pistachios. Garnish with the chopped chives. Well done, Master Chef!

Sweet Potato - 750g
Free-range Chicken Leg Quarters - 3
NOMU Poultry Rub - 30ml
Baby Tomato Medley - 240g
Pistachio Nuts - 45g
Wine & Vinegar - 120ml
Dried Tarragon - 7,5ml
Onion - 1
Butter - 100g
Salad Leaves - 60g
Italian-style Hard Cheese - 90g
Fresh Chives - 12g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread out the sweet potato wedges on half of a roasting tray. Coat in oil and season. Pat the chicken dry with paper towel and place on the other half of the tray. Coat in the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the halved baby tomatoes on a second roasting tray. Coat in oil, season, and set aside.
TOAST
Place a pan over medium heat with the pistachios. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop.
REDUCE
Return the pan to a high heat with the wine & vinegar, dried tarragon, and diced onion. Reduce until almost all the liquid has evaporated. On completion, immediately remove from the heat, and stir in a small splash of water. Remove from the pan and set aside to cool.
TOMS
When the roast is halfway, pop the tray of dressed baby tomatoes in the hot oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the sweet potato and chicken should be cooked through.
BÉARNAISE
Ready 2 heatproof bowls. Place a clean pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 2 egg yolks and the reduced white wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste.
SALAD
In a salad bowl, combine the shredded salad leaves, a drizzle of oil, the cheese ribbons, and seasoning.
FAB
Plate up the roasted sweet potato wedges and the blistered baby tomatoes. Side with the chicken smothered in the béarnaise sauce. Serve with the salad and sprinkle over the toasted pistachios. Garnish with the chopped chives. Well done, Master Chef!