There's a lot to love about chicken and many creative ways to cook it! Build a solid foundation in all things chicken with Tiago’s guidance. He’ll start at the beginning by demonstrating how to break down a whole bird. Then, he’ll show you how to expertly utilize the light and dark meat to make the most of both. He’ll serve up Pan-seared Chicken Breast topped with Beurre Blanc, a rich and versatile emulsified butter sauce. For a zesty finale, learn how to fry the legs and thighs to make Nashville Hot Chicken, which is marinated and finished with a spicy oil.
Contains poultry, dairy and gluten; no eggs.
About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He has been teaching cooking classes for the last several years and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast and certified sommelier.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Thursday, October 22, 4:00 - 5:00 pmRegister for class