Coq Au Vin Kebabs

Coq Au Vin Kebabs

Ingredients

Serves 4

¾ lb / 340 gr free-range organic chicken breast, cut into 1-inch chunks

½ cup / 125 ml red wine

6 sprigs thyme

2 cloves garlic, minced

6 tablespoons olive oil, divided

1 teaspoon fine grain sea salt

¼ teaspoon ground black pepper

4 shallots

8 mushrooms (cremini or white button), washed and stem removed

8 slices organic bacon

2 teaspoons mustard

Directions

Pour red wine in a small saucepan, add 2 sprigs of thyme and bring to a gentle simmer. Reduce to about ⅓. Discard the thyme, whisk in mustard and 3 tablespoons of olive oil and set aside.

Strip off leaves from the remaining 4 thyme sprigs and combine in a small bowl with olive oil, garlic, salt and pepper.

In a shallow dish or Ziploc bag combine chicken chunks and olive oil garlic marinade. Allow to marinate in the refrigerator for at least 30 minutes.

In the meantime, peel the shallots and cut them into quarters. Bring a small pot of salted water to a boil, drop the quartered shallots and cook for 3 minutes. Drain and set aside.

Wrap the mushroom caps in bacon and set aside.

To assemble kebabs, alternate chicken, shallots and bacon wrapped mushrooms on each skewers.

Heat a grill (or a grill pan) over medium-high heat and grill for about 10 to 12 minutes, until golden brown and the chicken is cooked through.

In the meantime reheat the red wine mustard reduction.

When kebabs are ready, transfer to a platter, spoon red wine reduction over and serve!