Shows
In the Kitchen
Chicken Skewers with Espagnole Sauce
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Cook: 1 hr 10 min
- Yield: 6 servings
Share This Recipe
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Cook: 1 hr 10 min
- Yield: 6 servings
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.)
Looking for Something Else?
Classes You May Also Like
PREMIUM
Michael Solomonov
Soy Garlic Fried Chicken
16m
Intermediate
CLASS
PREMIUM
Dana Beninati
Freezer Bag Chicken Primavera Stir-Fry
30m
Easy
CLASS
PREMIUM
Arlyn Osborne
Freezer Bag Chicken Fajita Stir-Fry
19m
Easy
CLASS
PREMIUM
Dana Beninati
Chicken, Pepper and Corn Stir-Fry
36m
Intermediate
CLASS
Take a Class on
Food Network Kitchen
Charles Phan
Caramelized Chicken Claypot
4m
Easy
CLASS
Valerie Bertinelli
Crispy Chicken in Garlicky Tomato Sauce
15m
Easy
CLASS
