UBS In Person Cooking Class: Garlic-Pepper Roast Chicken, Buttery Mushrooms

*Class is In Person* Join us today for a bold & savory weeknight chicken dinner, & learn to properly sauté mushrooms (Novembers Superfood!) NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. This event is optional and not firm-mandated. Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable. Black Pepper & Garlic Chicken Thighs Sydney Willcox Serves 4 3 tbsp olive oil 2 tbsp fresh lemon juice 1 tbsp worcestershire sauce 1 tbsp Dijon 1 shallot or ½ onion, pureed or finely chopped 4 - 8 cloves garlic, pureed or finely chopped 1 - 1 ½ tsp coarsely ground black pepper 1 - 2 tsp brown sugar or maple sugar Kosher salt 1 ½ - 2 lbs chicken thighs, with or without bones and skin 1. Combine olive oil, lemon juice, onion, garlic, worcestershire, dijon, sugar, black pepper, and a generous pinch of salt in a bowl and mix well; taste and adjust. Set aside about 2 tbsp for basting. Place chicken in a wide bowl or rimmed platter and pour remaining marinade over; coat both sides. Store in the refrigerator and marinate for 1 - 12 hours, turning the thighs over a couple times throughout to coat on both sides. 2. When ready to cook, preheat the oven to 425 F. Transfer chicken and any marinade to a lightly-oiled wide baking dish, spreading out over the pan. Let sit at room temperature to remove the chill. 3. Once oven is preheated, cook chicken until it reaches an internal temperature of 170 F (20 - 25 minutes for boneless or 30 - 35 minutes for bone-in). Remove chicken from oven about 10 minutes into cooking to baste it with reserved marinade, along with any juices in the pan. If chicken is becoming too brown before it is cooked through, lower the oven to 400 F and loosely cover chicken with foil. Buttery Glazed Mushrooms Sydney Willcox Serves 4 3 tbsp olive oil, divided 1 ½ - 2 lbs mixed mushrooms, such as cremini, shiitake, hen of the woods, or oyster, sliced or torn into large pieces 2 - 4 garlic cloves, lightly chopped 2 tsp chopped fresh thyme or 1 tsp chopped fresh rosemary or sage Kosher salt and freshly ground black pepper ½ - ⅔ cup dry sherry or vermouth, or chicken or vegetable stock Drop of lemon juice or vinegar (sherry, red wine, wine wine), optional 3 tbsp butter, cubed and chilled Handful chopped fresh parsley or sliced chives 1. Place a large cast iron or stainless steel skillet over medium-high heat and add a thin layer of olive oil. When oil is shimmering, add a single layer of mushrooms (you’ll cook in batches to prevent overcrowding). Let them cook undisturbed until golden brown on the bottom, about 3 - 4 minutes. Toss the mushrooms and continue to cook until well browned (don’t stir too often). Remove mushrooms to a paper towel lined plate. Return pan to heat and add a thin layer of oil, repeating with next batch of mushrooms. 2. Once all the mushrooms have been sauteed, lower the heat to medium and return all batches to the skillet. Add the garlic and thyme / rosemary / sage, tossing well until the aromatics are fragrant, about 1 - 2 minutes. Season generously with salt and pepper. 3. Deglaze the pan by pouring in the liquid and scraping any brown bits from the bottom with a wooden spoon (use ½ cup of the alcohol or stock for a light glaze, or use ⅔ cup for a saucier version). Cook until the liquid is reduced by half, about 1 - 2 minutes 4. Remove the pan from the heat. Add the chilled butter and swirl the pan constantly until the butter melts into a glossy sauce. Fold in the fresh parsley and taste and adjust the seasoning and acidity (the mushrooms may need a drop of acid from lemon juice or vinegar if you used stock instead of alcohol). Transfer to a serving dish and enjoy.