Chicken, Sage and Vermouth Skewers
Photography by Aaron McLean.
When assembling the skewers, make sure the chicken pieces will be in direct contact with the base of the pan to ensure they cook through. White wine can be substituted for the vermouth and rosemary for the sage.
Serves: 4-6
INGREDIENTS
650 grams boneless chicken thighs, skin-off
¼ cup dry vermouth
2 cloves garlic, crushed
1 tablespoon finely chopped sage leaves
1 teaspoon freshly ground pepper
2 tablespoons olive oil
To assemble
2 zucchini
Gremolata
2 tablespoons each chopped fresh parsley and mint
zest 1 lemon
1 garlic clove, crushed
To serve
lemon wedges
10 x 18 cm skewers (if wooden, soak in water for 30 minutes)
METHOD
Cut the chicken into 2 cm pieces. Combine all the remaining ingredients in a bowl and stir in the chicken. Cover and refrigerate for up to 24 hours.
To assemble: Use a vegetable peeler to cut long thin strips of zucchini.
Gently concertina the zucchini and thread onto the skewers alternating with the chicken. Season.
Heat a sauté pan with a little oil and cook the skewers over a medium heat until the chicken is cooked through.
Gremolata: Place the ingredients on a board and chop together finely.
To serve: Arrange the skewers on a platter and scatter with the gremolata. Serve with lemon wedges.
Pantry note: Vermouth is a fortified wine flavoured with botanicals. Available from liquor stores.
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