Chicken Skewers with Espagnole Sauce

Total Time:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • Special equipment: bamboo skewers

  • For the sauce:

  • Heat oil in a heavy-bottomed saucepan, and saute scallions, celery, carrot, and garlic over medium-low heat for about 20 minutes, stirring frequently, until the vegetables have caramelized lightly. Add the red wine and beef stock and bring to a simmer.

  • In a stainless steel mixing bowl, whisk together the toasted flour and butter, add the tomato paste, then gradually ladle in the hot stock, whisking as you go to make a smooth sauce. Add the sachet d'epices of parsley, thyme, bay leaf, and peppercorn, reduce heat to low, and simmer for about 50 minutes. Skim any impurities off the surface.

  • Heat oil to 350 degrees F in a deep-fryer.

  • Mix the chili powder, salt and garlic powder in a shallow bowl and stir in flour. Skewer chunks of chicken using bamboo skewers which have been pre-soaked in water, and dip chicken into warm water, then coat with seasoned flour. Fry until cooked through (about 6 minutes) and serve with Espagnole sauce. (Alternatively, these can be grilled by eliminating the flour and dipping the moistened skewered chicken into the mixed seasonings, then grilling until cooked through.)


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