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Chicken Cookery Class / La Cuisine du Poulet
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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
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