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Pan-Roasted Chicken Breasts with White Wine Sauce
Cider-Braised Chicken Thighs with Rainbow Chard
Grilled Jerk Chicken Legs with Pineapple Salsa
Pressure Cooker Chicken Stock
Instructor: Michael L.
What you will learn
Menu: Pan-Roasted Chicken Breasts with White Wine Sauce - Cider-Braised Chicken Thighs with Rainbow Chard - Grilled Jerk Chicken Legs with Pineapple Salsa - Pressure Cooker Chicken Stock
Class Description: Winner, winner, chicken dinner! Working with a whole chicken may seem daunting, but we’ll break it down for you…literally. Learn how to cut a chicken into eight pieces, then pan roast, braise and grill them to perfection. Plus, we’ll use the chicken carcass and other class scraps to make flavorful chicken stock in record time with the help from a pressure cooker.
What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.