In this Focus Series class, we highlight the braising technique to create a tender, rich and flavorful Coq au Vin—an essential to fall cooking. Our chef instructor will guide you through making this delicious red wine-based recipe while teaching you the basics of selecting chicken and which cuts of meat are best for braising. You’ll use a combination of direct and indirect cooking methods to complete your dish by searing and using the oven to finish everything off. By the end of class, you’ll have a classic French dish with serving suggestions.
- To get fully prepared for class, download our prep packet filled with essential shopping lists, pre-class prep guides and more. Use the shopping list to gather ingredients prior to the day of class.
