Chicken Cookery Class / La Cuisine du Poulet 

An easy approach to learning the methods and techniques of chicken cookery with an air of confidence and palette pleasing results. 

Thursday, September 23rd, 2021/ 6pm to 9pm/ 
($110.) per person/ sold out

Includes all instruction, recipes, food cost, equipment, taxes and lots of fun!

Coq au Vin (Braising technique)
Chicken fricassee braised in a red wine sauce with mushrooms, pearl onions and bacon

Poulet Rôti avec Tomates Provençales (Roasting technique)
Whole free-range chicken, oven roasted with fresh herb bundles, garlic and tomato provençal

Sauté de Poulet au Citron et aux Câpres/ Chicken Piccata (Sautéing technique)
Sautéed chicken breast paillards with a lemon-parsley-caper and butter sauce.
Served w/ class made roasted rosemary potatoes