Chicken Skewers With Malbec Sauce
Chicken thighs skewers with Argentinian malbec wine sauce
Equipment
- 20/40 wood skewers (Soak them for about ¼ hour so that they do not burn when cooking).
Ingredients
- 1 liter Malbec wine.
- ½ liter vegetables stock. (Homemade it's better).
- 1 bunch scallions.
- 1 pepper.
- 100 grams shallots. (3.52 oz).
- 1 kg chicken thighs. (35.27 oz).
- 1 spoon brown sugar.
- 1 tbsp salt.
- 1 clove garlic. (Optional).
Instructions
- Sauce: Boil the wine together with the broth, garlic, brown sugar and green onions until it reduces to a thicker texture than normal (which allows you to paint the brochettes with a brush).1 liter Malbec wine., ½ liter vegetables stock., 1 bunch scallions., 1 clove garlic.
- Once that texture is reached, strain the liquid into a bowl, leaving between 200 and 250 cl in the saucepan, along with the vegetables, so that they continue to reduce until they are much thicker to use later as an added sauce. You can also add a thickener such as a tablespoon of flour during the last minutes of reduction to achieve a thicker texture.
- Once that texture is reached, let cool and strain into a container to serve. Remember that when the sauce cools it gets thicker and even more so if you keep it in the fridge. (Watch in the video the texture we want).
- Assemble the skewers by inserting a piece of chicken with the different vegetables. Quantity and size are optional.1 kg chicken thighs.
- While you preheat the oven to 200°c. (392°f), paint skewers and let them rest in a tray marinating with the sauce for 15 minutes to half an hour.
- Once the temperature is reached, put the tray with the skewers in the oven and cook them at 200°c (392°f) for approximately 20 minutes. (The times are relative to the oven used, not all home ovens work the same way). Remember paint the skewers during cooking every 5 minutes.
- That's it! Enjoy!
