La Cuisine du Poulet / Chicken Cookery Class 

A stress-free approach to the essential methods and techniques of chicken cookery (braising, roasting and sautéing).
In this class, you will learn to create these amazing dishes with an air of confidence and the most delicious, palate pleasing results! 

Saturday, May 18th, 2024/ 11am to 2pm/ sold out
Customer Favorite/ Essentials ($125.) per person

Includes all instruction, recipes, food cost, equipment, taxes, plenty to eat and lots of fun!
CLICK HERE: Payment and Class Registration Form

CLICK HERE: Payment and Class Registration Form

Coq au Vin (Braising technique)

Chicken fricassee braised in a luscious 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 tomatoes Provençal.

Sauté de Poulet au Citron et aux Câpres/ Chicken Piccata (Sautéing technique)

                                      Chicken breast filets, sauteed with a pan sauce of capers, white wine, lemon juice, butter and parsley.

Served w/ class made roasted rosemary potatoes, tomatoes Provençal and seasonal vegetable.