Chicken Skewers With Espagnole Sauce Recipes

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SAUCE ESPAGNOLE



Sauce Espagnole image

This classic brown sauce is one of the five French mother sauces and is used as the base of a number of sauces that are served with meat or poultry, including Bordelaise, Robert, Chasseur, Madeira, Estragon and Diable. The key to sauce espagnole is to slowly cook the roux so it becomes brown without burning. If you're nervous, you can begin with clarified butter, which has a high smoke point. The classic version is made with homemade veal stock. Beef stock will work, though it will give the final sauce a slightly different flavor. If homemade stock isn't available, choose the best low- or no-sodium stock you can find. Instead of adding salt to this base sauce, you'll add it to your final dish since the saltiness of the additional ingredients will vary.

Provided by Food Network

Time 1h15m

Yield about 4 cups

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 small carrot, chopped
1 stalk celery, chopped
1 small yellow onion, chopped
1 tablespoon tomato paste
1/2 cup dry white wine
8 cups good-quality low- or no-sodium brown stock, such as veal or beef stock
1 teaspoon black peppercorns
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
2 dried bay leaves

Steps:

  • Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 to 20 minutes.
  • Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 to 2 minutes. Don't worry if the vegetables get stuck in the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in the stock, 1 cup at a time, and lower the heat to a simmer.
  • To make a bouquet garni, place the peppercorns, parsley, thyme and bay leaves and in a square of cheesecloth and tie it into a bundle with kitchen twine. Submerge the bouquet garni in the sauce.
  • Simmer the sauce, using a spoon to skim off any fat or scum that rises to the surface, until it reduces by half and has the consistency of gravy, 30 to 45 minutes.
  • Remove the bouquet garni, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base for sauces.

CHICKEN SKEWERS WITH SWEET & SPICY MARMALADE



Chicken Skewers with Sweet & Spicy Marmalade image

This chicken is delicious! My father-in-law loved it; he said it reminded him of growing up in Southern California. What a great way to bring summer sunshine to winter days! -Laurel Dalzell, Mantecca, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings (1 cup sauce)

Number Of Ingredients 13

1 pound boneless skinless chicken breasts
1/4 cup olive oil
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon pepper
SAUCE:
2 teaspoons butter
2 tablespoons chopped seeded jalapeno pepper
1 teaspoon minced fresh gingerroot
3/4 cup orange marmalade
1 tablespoon lime juice
1 tablespoon thawed orange juice concentrate
1/4 teaspoon salt

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt., Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.

Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 270mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 12g protein.

SPANISH CHICKEN SKEWERS



Spanish Chicken Skewers image

These chicken skewers are typical Spanish tapas and are quick and easy to make. You do need to plan ahead as the chicken needs to marinate overnight.

Provided by barbara

Categories     BBQ & Grilled Chicken Skewers and Kabobs

Time 8h23m

Yield 4

Number Of Ingredients 8

4 cloves garlic, smashed
2 teaspoons salt, or more as needed
2 lemons, juiced
1 tablespoon sweet paprika
1 teaspoon ground coriander
1 pinch ground cumin
1 pound chicken breast, cut into bite-sized pieces
wooden skewers

Steps:

  • Add smashed garlic to a resealable plastic container. Sprinkle salt on top of garlic. Combine lemon juice, paprika, coriander, and cumin and pour on top of garlic. Add chicken pieces, close container, and shake well. Refrigerate overnight.
  • Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers. Turn chicken skewers in marinade.
  • Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 4 minutes per side. Serve hot or cold.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 1.1 g, Cholesterol 65.8 mg, Fat 1.5 g, Fiber 0.1 g, Protein 26.4 g, SaturatedFat 0.4 g, Sodium 1237.4 mg

SESAME CHICKEN SKEWERS



Sesame Chicken Skewers image

Most of the people that have tried this sesame chicken says it tastes so much better than the chicken on a stick you get from a Chinese restaurant... everyone loves it!

Provided by suth3rng1rl

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h40m

Yield 10

Number Of Ingredients 8

10 bamboo skewers
15 fluid ounces teriyaki sauce
6 tablespoons sesame oil
2 tablespoons lemon juice
¼ teaspoon minced garlic
1 packet Sweeteners, NUTRASWEET, EQUAL, packet
2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 tablespoons sesame seeds

Steps:

  • Soak bamboo skewers in warm water for 1 hour.
  • While skewers soak, mix teriyaki sauce, sesame oil, lemon juice, garlic, and sweetener together in a large glass or ceramic bowl. Add chicken, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour; the longer you marinate, the better the flavor.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Thread chicken onto bamboo skewers and place on a nonstick shallow baking pan. Discard marinade. Sprinkle chicken with sesame seeds.
  • Bake in the preheated oven until chicken pieces are no longer pink in the centers and juices run clear, 30 to 40 minutes.

Nutrition Facts : Calories 255 calories, Carbohydrate 9.2 g, Cholesterol 56.1 mg, Fat 15.5 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 3.1 g, Sodium 2122 mg, Sugar 7.7 g

CHICKEN SKEWERS WITH SATAY SAUCE



Chicken Skewers With Satay Sauce image

I've been having cravings for chicken satay, and saw this recipe in an issue of 'Delicious' magazine. Passive cooking time is the time it takes to marinade the skewers.

Provided by Ppaperdoll

Categories     Lunch/Snacks

Time 3h35m

Yield 16 skewers, 8 serving(s)

Number Of Ingredients 16

1 onion, chopped
2 garlic cloves
20 g fresh coriander (cilantro)
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons mild curry powder
1 tablespoon vegetable oil, plus extra to fry
1 teaspoon ground turmeric
250 ml coconut milk
500 g skinless chicken breasts
4 tablespoons crunchy peanut butter
2 tablespoons sweet chili sauce
2 tablespoons tamarind paste
2 tablespoons light soy sauce
2 teaspoons sugar
2 tablespoons lime juice

Steps:

  • For marinade, add onion, garlic, coriander, 2 tsp sugar and salt to food processor and pulse briefly. Add curry powder, oil, turmeric, and coconut mild and pulse until combined. Empty this mixture into a large bowl.
  • Cut chicken into thin strips. Add to marinade and chill two hours or overnight in refridgerator.
  • Soak 16 wooden skewers in cold water for half and hour.
  • Add peanut butter, sweet chilli sauce, tamarind paste, soy sauce, 2 tsp sugar, and lime juice in a bowl and mix well with electric mixer. Add 2 to 3 Tbsp boiling water , still mixing, to desired consistency and set aside.
  • Take meat from marinade and thread on skewers. Add a little bit of oil to a frying pan and heat on high. Fry chicken skewers until just cooked through (probably needs to be done in two or three batches) and transfer to serving plate.
  • Serve skewers with satay sauce, chopped english cucumer and dark green salad leaves or flat leaf parsley.

Nutrition Facts : Calories 221.3, Fat 14.2, SaturatedFat 7.2, Cholesterol 40, Sodium 514.6, Carbohydrate 8.5, Fiber 1.3, Sugar 4.6, Protein 16.7

CHICKEN SKEWERS WITH COOL AVOCADO SAUCE



Chicken Skewers with Cool Avocado Sauce image

I'm always looking for lighter recipes to take on tailgate outings-and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. -Veronica Callaghan, Glastonbury, Connecticut

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 skewers (3/4 cup sauce).

Number Of Ingredients 12

1 pound boneless skinless chicken breasts
1/2 cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt
SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 74mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges

CHICKEN SKEWERS WITH PEANUT SAUCE



Chicken Skewers With Peanut Sauce image

These skewers are fun and foolproof. Plus, the peanut marinade is a chinch. From "Food and Family."

Provided by GREG IN SAN DIEGO

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup Catalina dressing
3 tablespoons peanut butter
1 tablespoon soy sauce
1 lb boneless skinless chicken breast, cut into lengthwise slices
2 tablespoons dry roasted peanuts, chopped
1/4 cup green onion, chopped

Steps:

  • Mix dressing, peanut butter and soy sauce in a large bowl until well blended.
  • Add chicken.
  • Toss to coat.
  • Cover and refrigerate for 10 minutes, to marinade.
  • Preheat broiler or barbecue.
  • Remove chicken from marinade. Discard marinade.
  • Thread chicken evenly onto 8 soaked wooden or metal skewers.
  • Cook on barbecue about 4 minutes on each side, or.
  • Place on rack in broiler pan.
  • Broil 4 to 6 inches from heat, on each side or until cooked through.
  • Serve sprinkled with peanuts and onions.
  • The skewers are good when served with cooked rice and a tossed green salad.

Nutrition Facts : Calories 651.6, Fat 49.6, SaturatedFat 7.1, Cholesterol 65.8, Sodium 1134.2, Carbohydrate 18.9, Fiber 3.2, Sugar 12.5, Protein 37

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