Chicken Brochettes with Sauce Véronique
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 22 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef José Trottier |
Recipe ingredients
- 4 chicken and vegetable brochettes
- 2 Tbsp. (30 mL) extra-virgin olive oil*
- 1 tsp. (5 mL) paprika
- 2 Tbsp. (30 mL) thinly sliced shallots
- ¼ cup (60 mL) thinly sliced green peppers
- ¼ cup (60 mL) thinly sliced red peppers
- 1 Tbsp. (15 mL) extra-virgin olive oil*
- 1 Tbsp. (15 mL) capers in juice
- ¾ cup (180 mL) reconstituted demi-glace
- Sea salt to taste
- Freshly ground white pepper
Preparation
Preheat the barbecue to medium.
To oven-broil:
Preheat the oven to 400ºF (200ºC).
Mix the oil with the paprika.
Baste the chicken-vegetable brochettes with the flavoured oil.
Grill the brochettes 4 minutes per side.
The oven: put chicken brochettes on a plate, cook 12 to 15 minutes.
In a frying pan, brown the shallots and peppers in the oil. Add the capers and simmer for 1 minute.
Blend in the demi-glace and simmer for another 2 to 3 minutes. Adjust the seasoning.
Serve the brochettes with the sauce.
Suggestion
The brochettes will turn out dry if they’re cooked on heat that’s too high.
Accompaniments: pilaf rice and garlic-scented sautéed zucchini.
Full-bodied white wine, or light-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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