Barb Nack has an endless number of ways to create chicken that you want to make, eat, and put in your recipe box. This hands-on class will create a sweet and tangy one-pot chicken escabeche dish seared in a Dutch oven with an onion-carrot-garlic-herb marinade and finished in the oven with a raisin-chile garnish, skillet chicken parmesan with San Marzano simple tomato sauce, topped with spicy breadcrumbs and a duo of cheeses, stovetop smoked chicken mac-and-cheese with béchamel and goat cheese, plus Santa Fe salad with spiralized zucchini and carrots mixed with black beans and jicama topped with roasted smoky chicken and fried tortilla chips with mango salsa.
Mon, Sep 30, 6:30 pm to 9 pm