eCook Meal
Fabulous Chicken & Béarnaise Sauce
with sweet potato wedges & fresh salad leaves
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R262.37
for 4 servings · R65.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pistachio Nuts needs 60 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 30% of packR38.10
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Free-range Chicken Leg Quarters needs 4Free Range Tandoori Masala Style Chicken Leg Quarter Avg 1.2 kg R149.99 · whole pack (size can't be divided)R149.99
-
Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Butter needs 100 gBaby Potatoes with Garlic & Herb Butter 700 g 700 g at R36.99 · 14% of packR5.28
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
Not in the Woolies basket — source these elsewhere:
- Wine & Vinegar
- Baby Tomato Medley
- NOMU Poultry Rub
- Dried Tarragon
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fabulous Chicken & Béarnaise Sauce?
The preparation time for Fabulous Chicken & Béarnaise Sauce with sweet potato wedges & fresh salad leaves is between 25 and 45 minutes.
What is the total time required to make Fabulous Chicken & Béarnaise Sauce with sweet potato wedges & fresh salad leaves ?
The total time required to make Fabulous Chicken & Béarnaise Sauce with sweet potato wedges & fresh salad leaves is between 40 and 55 minutes.
How many servings does Fabulous Chicken & Béarnaise Sauce provide?
4 servings
What are the main ingredients in Fabulous Chicken & Béarnaise Sauce?
Baby Tomato Medley, Butter, Chicken, Dried Tarragon, Free-Range Chicken Leg Quarter, Fresh Chives, Grated Italian-style Hard Cheese, NOMU Poultry Rub, Onion, Pistachio Nuts, Salad Leaves, Sweet Potato, Wine & Vinegar
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?
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. 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. SALAD: In a salad bowl, combine the shredded salad leaves, a drizzle of oil, the cheese ribbons, and seasoning. 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. 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. 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!
What should be prepared from my kitchen to make Fabulous Chicken & Béarnaise Sauce?
Baby Tomato Medley, Butter, Chicken, Dried Tarragon, Free-Range Chicken Leg Quarter, Fresh Chives, Grated Italian-style Hard Cheese, NOMU Poultry Rub, Onion, Pistachio Nuts, Salad Leaves, Sweet Potato, Wine & Vinegar
How many calories does Fabulous Chicken & Béarnaise Sauce have?
1392 calories
How much fat content does Fabulous Chicken & Béarnaise Sauce have?
grams