Sherry Cream Chicken: Utensils

Video Transcript

"These are the pots and utensils that we're going to need today. We're going to be using two sauté pans or two frying pans, one of which we're going to be cooking our chicken in and the other one we're going to be taking our celery and our carrots and our mushrooms and we're going to be making a rue with that and that's eventually all going in with our chicken and that will thicken it up just that much more. Remember, very small pot, we're going to be making our vegetable stock in that and we're also going to have a pot here we’re going to be boiling our potatoes in here before we go ahead and mash them. This other large pot, this is where we're going to be boiling our peas. We'll be picking up ends and boiling them in there and then draining them and then making our vinaigrette and putting it on the top of that. We're going to have a casserole dish so we're going to be mashing our potatoes with our oregano, putting them in this dish and then baking them until they're hard and then we'll cut out a square. We're also going to have another casserole dish. When our chicken is just about ready we're going to take all our ingredients, our mushrooms, our carrots, our celery, our chicken with our sherry wine, put it in here and let that bubble up. We're also going to be using a baking sheet. We're going to need a knife, a spoon, a fork, a spatula, also a potato masher, a peeler here for our carrots, measuring spoons, measuring cups, we're going to be using a strainer and we're also going to be using a small bowl to make our vinaigrette and because we're going to be working with raw chicken I'm going to be using these plastic gloves."