Chicken Skewers with Espagnole Sauce

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For the espagnole sauce:

1 tablespoon vegetable oil

2 scallions, chopped

1 tablespoon chopped celery

1 tablespoon chopped carrot

1 small clove garlic, crushed

1 tablespoon dry red wine

2 cups rich brown beef, veal or chicken stock, hot

1 tablespoon toasted instant flour (recommended: Wondra)

1 tablespoon butter

1 tablespoon tomato paste

A sachet d'epices containing: 1 sprig parsley, 1 sprig thyme, 1 bay leaf, 1 black peppercorn

For the chicken skewers:

1 liter vegetable or canola oil (if deep-frying)

2 teaspoons chili powder

2 teaspoons salt

1 teaspoon garlic powder

2/3 cup all-purpose flour (if deep-frying)

6 boneless chicken breasts, cut into chunks