Chicken, Sage and Vermouth Skewers
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
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #53
Sept. 4, 2015
ingredients
650 grams boneless chicken thighs, skin-off
¼ cup dry vermouth ...
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 ...
To continue reading, login or subscribe to a digital Dish subscription.
Get 12 months of unlimited, online recipe access for$34.95
Subscribe
