Come Dine With Me

Béarnaise chicken recipe

Phil stuffed his chicken with a buttery tarragon sauce on Come Dine With Me East Coast of Yorkshire

Serves 4


  • 1kg Maris Piper potatoes
  • Olive oil
  • 3 cloves garlic, chopped
  • Mixed herbs
  • 4 chicken breasts
  • 600g Béarnaise sauce
  • 8 slices unsmoked bacon
  • 1 red cabbage, finely sliced
  • 200ml red wine such as Merlot
  • 5 tbsp honey
  • 1 cupful brown sugar
  • Boiled carrots, to serve


  1. Preheat the oven to 220°C/gas mark 7. Cut the potatoes into 1 inch cubes and mix with the olive oil garlic and herbs. Heat some oil in a roasting dish then tip in the potatoes and roast for 40 minutes.

  2. Slice a pocket in each chicken breast and stuff with the Béarnaise sauce, then wrap 2 slices of bacon around each chicken breast.

  3. Place in a roasting tray with a thin layer of water to stop the chicken drying out. Bake for 40 minutes on a lower shelf in the oven (or 200°C/gas mark 6).

  4. Meanwhile add the cabbage to the pan and pour in a glass of red wine add 5 tablespoons of honey. Add the brown sugar and simmer on a very low heat for 40 minutes.

  5. Remove the chicken from the oven and serve with the potatoes, red cabbage and some carrots. Gently heat any extra Béarnaise sauce and serve in a sauce dish on the table.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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Friday 11 January 2013
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