Chicken Skewers with Espagnole Sauce Recipe

Name: Chicken Skewers with Espagnole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Special equipment: bamboo skewers
2
For the sauce:
3
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.
4
Add the red wine and beef stock and bring to a simmer.
5
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.
6
Add the sachet d'epices of parsley, thyme, bay leaf, and peppercorn, reduce heat to low, and simmer for about 50 minutes.
7
Skim any impurities off the surface.
8
Heat oil to 350 degrees F in a deep-fryer.
9
Mix the chili powder, salt and garlic powder in a shallow bowl and stir in flour.
10
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.
11
Fry until cooked through (about 6 minutes) and serve with Espagnole sauce.
12
(Alternatively, these can be grilled by eliminating the flour and dipping the moistened skewered chicken into the mixed seasonings, then grilling until cooked through.)

2827

kcal

Calories

268

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 scallions, chopped, 1 tablespoon chopped celery, 1 tablespoon chopped carrot, and more.

Yes, Chicken Skewers with Espagnole Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Skewers with Espagnole Sauce

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