(Adapted from The Little Paris Kitchen by Rachel Khoo)
1 tablespoon butter
2 cloves garlic chopped finely
1 onion diced
2 cups red cooking wine (available at La Cave or use any red wine)
Thyme - approx 3-4 sprigs
2 bay leaves
750g Chicken thighs cut into cubes
3/4 box baby potatoes (leave whole or cut into chunks depending on size)
2 carrots (cut into chunks)
2 onions (cut in chunks) or replace with mini onions
250g button mushrooms (cut in half)
2 tablespoons cornflour mixed with 1 tablespoon water
Melt butter in saucepan and add garlic and onions until soft. Add thyme, bay leaves and wine and simmer for 10 minutes. Leave to cool down and then put chicken in to marinade overnight or as long as possible.
Parboil potatoes and carrots - you can also parboil onions if you want.
Remove Chicken from the marinade.
Thread chicken and vegetables alternatively onto the skewers.
Brush skewers with oil and cook on the bbq or a hot grill. They are cooked when the juices of the chicken run clear when pierced.
Whilst the skewers are cooking or beforehand sieve the marinade and discard everything except the liquid. Bring the marinade to a boil in the saucepan and then turn it down to simmer until liquid is reduced in half. Add the cornflour and water (more or less depending on your preferred consistency) and stir through for a couple of minutes. Add salt & pepper to season. You can also add a splash of vinegar/sugar or sweetener to suit your taste.