COZY WINTER CHICKEN WORKSHOP

Saturday, January 28th
10 AM – 3 PM

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https://www.lechatgourmet.com/product/cozy-winter-chicken-workshop/
COZY WINTER CHICKEN WORKSHOP
4027

$135.00

Chicken & Waffles I Chicken Pot Pie I ‘Smoke & Fire’ White Chili
What’s more comforting on a chilly winter day than chicken!
Join us in the kitchen as we cook this versatile ingredient three-ways,
creating flavor bursting chicken dishes, sure to become family favorites!

Saturday, January 28th
10 AM – 3 PM

Skills & Techniques:
Sear I Sauté I Smoke I Bake I Grill
Braise I Marinate I Fire Roast

Recipes include:

CHICKEN POT PIE ‘British’
– large chunks of white meat chicken with baby carrots,
thinly sliced leeks, fresh thyme and petite peas
in a creamy chicken broth sauce, topped with
a homemade flaky hot water pastry crust

HOT WATER PASTRY CRUST
– alright Great British Bakeoff fans, you have
asked to make a hot water crust so here you go!
We are taught when making pastry dough to
keep it ‘cold, cold, cold’ and then the Brits sneak a
hot water crust into the mix! Hot water pastry dough
is ideal for savory pies like this perfect cold
weather comforting chicken pot pie!

CHICKEN & WAFFLES
– cornbread waffles, toasted pecan butter,
crispy buttermilk fried chicken tenders
and warm Michigan maple bourbon syrup

CORNBREAD WAFFLES
– made from a baking powder leavened batter with corn flour,
cooked on a waffle iron to create the characteristic
pocket impressions that hold the maple syrup and butter!

CRISPY FRIED CHICKEN TENDERS
– for flavorful, juicy and crispy fried chicken,
we’ll begin by brining the chicken tender strips,
then dredge it in a special flour and spice coating
and deep fry to crispy golden perfection!

BUTTERMILK BRINE
– brining will add moisture and flavor to our chicken,
fresh thyme, bay leaves, Tabasco, buttermilk
and the sweetness from Michigan honey

PECAN BUTTER
– creamy butter with toasted pecans

BOURBON MAPLE SYRUP
– warm Michigan maple syrup
with a kiss of bourbon!

‘SMOKE and FIRE’ WHITE CHILI
– this is not a 3 alarm fire chili however it is bursting with
multi levels of flavors!, made with mesquite wood ‘house smoked’ chicken,
garlic, chicken broth, sweet onions, Michigan navy beans, sweet corn,
lime, herbs, spices, fire roasted poblano and charred jalapeno peppers,
served with dollops of sour cream and fresh cilantro sprigs

$135 per person

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Saturday, January 28th
10 AM – 3 PM

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