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Virtual events › Cran Chicken with Stuffing
Cranberry Chicken with Stuffing
From $119 per person, and it falls as the group grows.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, and gratuity.
Cranberry Braised Chicken is the perfect simplified holiday meal. Easy enough for a weeknight, but filled with all the flavor and love normally associated with all day cooking. Pan seared chicken is braised in a delicious cranberry based sauce. Served over homemade sourdough stuffing for a cozy one dish holiday meal.
Adjustments are free — tell your planner and the kits change.
Beverage pairing: Mulled Wine (+30 min) Gift pairing: Rockoly Apron
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
This is a proper holiday meal reduced to something you can do on a weeknight, and that's the appeal. Braising the chicken in the cranberry sauce rather than serving cranberry alongside is the difference — the meat takes on the tartness instead of sitting next to it. The sourdough stuffing underneath soaks up what's left in the pan.
Taylor
It fits into a working evening, which for a holiday-style meal is the whole selling point — this normally takes an afternoon. Everything arrived ahead of time, the braise does its own work while you make the stuffing, and we sat down and ate at a sensible hour rather than at ten o'clock. I've since made it on an ordinary Wednesday, which was the promise.
Iris
Clear, well paced and easy to follow, with enough happening that the hour doesn't drag. The stuffing is made from scratch from sourdough rather than a packet, and that's the element people commented on afterwards — it holds its texture under the sauce instead of turning to paste, which is what usually goes wrong.
Naomi
I'd never braised anything and had the idea it was a restaurant technique. It isn't — you sear, you add liquid, you leave it alone, and the leaving-it-alone is the hard part for an impatient cook. Chef Emily was firm about not lifting the lid. Mine came out tender and the sauce had reduced to something I'd happily serve to guests.
Anika
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
Fill out this quick form to get started...
7 Questions
Your request is in — our team will be in touch shortly. If it's urgent, call (617) 939-9732.
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