Braised chicken cooking class

We often hear people being bored by their regular chicken recipes, so if this is you, read on and learn about our Braised Chicken cooking class.

We will teach you to see braised chicken (stews) as an empty canvas that you can color any way you like. Use the same technique, but other ingredients, other seasonings and you can eat something else each day of the week. Or month. Or just every now and then, whenever you feel like it.

Give us 90 minutes of your time on a Monday night and let us explain!
(Or watch the recording at your own convenience.)

Why would I want to braise chicken?

All cultures have dishes for braised chicken. Whether you want to make a classic French braised chicken stew like coq au vin, a Thai coconut chicken dish, or Southern smothered chicken: in essence they are very similar.

At first, you sauté the main ingredients, then you add a liquid, let it all simmer and wait for time to do it’s magic. That’s really what any braised chicken recipe is all about.

What you will learn at the braised chicken cooking class:

In this Braised Chicken cooking class we will discuss the technique of braising and stew making, what tools you can use, and how you can play with the ingredients to make your own version (taste). Our goal is to teach you how to make and understand various ways to make braised chicken.

Once you understand how a dish or a technique works, you can use this knowledge to leave out, replace or add ingredients when you are following someone else’s recipe, or you even can start to improvise and create your own recipes. Pinky promise!

👩‍🍳 After this class you will understand how braised dishes from all over the world are similar
👩‍🍳 Why braised dishes are great
👩‍🍳 How to cook braised chicken, we will break it down in easy to follow steps
👩‍🍳 What cuts you can use and which won’t work. Or do they?
👩‍🍳 What other ingredients you can add to your braised chicken
👩‍🍳 Why a Dutch oven is great to make braised chicken, and what ways you still can make braised chicken if you don’t have one (Yep, that’s totally possible!)
👩‍🍳 How you can use your new found knowledge confidently and creatively in your daily cooking
👩‍🍳 Watch back the class for another 6 days
👩‍🍳 Each live class participant will receive an extensive e-cookbook on the subject

Dietary preferences

Although the technique of braising ingredients can be used on vegetables and fish too, in this class we will focus on chicken only.
Gluten-free. Alcohol can be left out or substituted.


At this moment, it’s not possible to sign up for this live class. But you can:
~ request this class to get back on the calendar and get on the wait list,
~ book it as a private one-on-one class,
~ book it as a group class with friends and family, or a corporate event.
~ buy the accompanying e-cookbook – if available.

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The anatomy of a dish

Chef Edie:

About your chef

This class will be taught by chef Edie Dourleijn, once a picky eater who couldn’t cook.

She documented her path to eating and cooking everything as one of the first food bloggers of her home country The Netherlands (in 2006!). To learn more quickly, she looked around for classes that would help her understand what is going on in her pots and pans, but they didn’t exist. Eventually, she ended up at culinary school.

Now chef Edie teaches her Learn to cook without recipes classes for curious cooks who want to become free of recipes. Just like she once was.

Edie also hosts all kinds of entertaining and educational virtual cooking classes to celebrate any occasion with family or friends, or as a (realteam building, receiving 5 star reviews.

Get in touch with any questions or requests you have.

What you can expect – the longer version

After you’ve signed up, you will get an email with your homework. Yes! 😉

For this class, we will ask you to look up a few recipes for braised chicken that use the same ingredients that we are planning to use in the class. You also get a grocery and tools list and the Zoom link.

On Monday, February 13th, 2023 we will virtually open our kitchen 10 minutes before class starts, so we have some time to set up and chat a bit. Then chef Edie will introduce herself, explain the program of the class and we get to cook. She won’t control if you did your homework, so no stickers from us, but being a bit prepared for the class will help you gain confidence and understand what we’re up to

Since this is not your ordinary cooking class, besides your homework, we will also be doing an experiment (see an example) together to help you fully understand the technique(s) used

After class has ended you can enjoy what you’ve cooked.


We believe that becoming a more confident and creative cook all boils down to understand what is going on in your pots and pans. If you know why you are doing it and how you are doing it, you can become more free of recipes. You can decide for yourself to follow the instructions or go your own way. No one is teaching you these things, so that’s why we do.


Join the conversation!