Shelly's Recipe

SAUSAGE, CHICKEN AND BREAD SKEWERS

Category: Kabobs/Kebobs/Skewers

4 boneless, skinless chicken thighs
1/4 loaf country sourdough bread (about 3 oz)
4 tbsp olive oil, divided
14 sage leaves, divided
1/4 cup white wine
1 clove garlic, peeled and smashed
1/4 tsp salt and pepper
4 sausages (about 1 lb), cut into 1 inch pieces

Cut the chicken into pieces about 1 inch by 2 inches. Remove the crust from the bread and cut it into pieces about the same size. Place the bread in a bowl with 2 tbsp of the olive oil and toss to coat.

Bruise 2 sage leaves and chop them. Combine the white wine, the remaining olive oil, sage, garlic, salt and pepper in a bowl. Add the chicken and marinate 30 minutes.

On an 8 inch-long bamboo or metal skewer, thread 2 pieces of chicken, a whole sage leaf, a piece of bread and a piece of sausage. Cook on the bottom shelf under the broiler for about 8 minutes or on the grill over a low charcoal fire for 15 to 20 minutes, until the sausage and chicken are cooked. Makes 12 skewers; 4 servings.

Note: If using bamboo skewers, soak them in cold water before assembling.