+
0 (0)

Category: Appetizers

Sausage, chicken and bread skewers

Sausage, chicken and bread skewers
Los Angeles Times

Today, California cooks can get their hands on almost anything an Italian cook can, from pasta made with heirloom wheat to bottarga from Sardinia. Prosciutto di Parma is almost as common as honey-baked ham. We can buy burrata still dripping ... Read more

Total time: 1 hour | Makes 12 skewers
Note: From Paul Bertolli, chef at Oliveto restaurant in Oakland. Serve this with arugula salad and lemon wedges. If using bamboo skewers, soak them in cold water before assembling.
  • 4 boneless, skinless chicken thighs
  • 1/4 loaf country sourdough bread (about 3 ounces)
  • 4 tablespoons olive oil, divided
  • 14 sage leaves, divided
  • 1/4 cup white wine
  • 1 clove garlic, peeled and smashed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 sausages (about 1 pound), cut into 1-inch pieces

Step 1Cut 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 tablespoons of the olive oil and toss to coat.

Step 2Bruise 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.

Step 3On 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.

Each of four servings:
689 calories; 40 grams protein; 12 grams carbohydrates; 1 grams fiber; 52 grams fat; 16 grams saturated fat; 146 mg. cholesterol; 1960 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Ceviche with Sumac and Aleppo pepper
Fennel and white bean salad
Won ton
Tofu with ginger vinegar