We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Poule au Pot- herb and sausage stuffed chicken poached with spring vegetables
Stuffed savoy cabbage
Tarragon creme
Sour cherry clafoutis

Shopping List:

Produce:
sour cherries (such as Montmorency, found in the frozen section)
tarragon
parsley
garlic
leeks
carrots
baby white turnips (or large turnip)
snap peas
baby potatoes
savoy cabbage leaves
shallots

Dairy:
heavy cream
milk
butter
creme fraiche

Dry Goods / Pantry:
almond extract
all-purpose flour
superfine sugar
chicken stock
breadcrumbs

Proteins:
eggs
chicken
sausage, such as bratwurst or mild Italian sausage- about 2 – 3 sausages

Spices:
kosher salt
black peppercorns
bay leaf


Equipment List:

Chef’s knife
Cutting board
Twine, for trussing the chicken
Medium saute pan
Spatula or wooden spoon
Medium bowl
Small saucepan
Pot large enough to hold the chicken with just a little bit of room
Tongs or a pair of large spoons to get the chicken out of the pot
Whisk
Medium to large mixing bowl
9-inch pie dish
Blender (or use a whisk and a bowl)
It can be helpful to have a couple of baking sheet to hold all of your ingredients, but it isn’t totally necessary