Master the art of making the perfect dinner menu featuring a crowd-pleasing roasted chicken in this engaging cooking class led by Chef Bryhiem. You'll learn the secrets from an expert for how to make a tender and juicy chicken with crispy and flavorful skin alongside three other dishes with expertly-balanced flavors.
First, your lesson will begin with a refreshing prosciutto and fig salad drizzled with lemon zest and olive oil. Then roast your chicken with aromatic thyme and shallots. On the side, you'll enjoy Brussels sprouts roasted with fresh shallots and mint. And for an easy yet elegant dessert, enjoy a flaky blueberry galette.
Prosciutto and Fig Salad
With lemon zest, fennel and olive oil
Roasted Chicken With Grain Mustard Sauce
With thyme, shallots
Pan-Roasted Brussels Sprouts
With shallots and mint
With puff pastry