Chicken Brochettes with Sauce Véronique

Chicken Brochettes with Sauce Véronique
  • 4 servings
  • 0:10 Preparation
  • 0:12 Cooking
  • 0:22 Total Time

Ingredients

Add all
  • 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

  • 1/4 cup
    (60 mL)

    thinly sliced green peppers

  • 1/4 cup
    (60 mL)

    thinly sliced red peppers

  • 1 Tbsp.
    (15 mL)

    extra-virgin olive oil

  • 1 Tbsp.
    (15 mL)

    capers in juice

  • 3/4 cup
    (190 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 400°F (200°C).

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.

Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007