Total time: 1 hour
Servings: 12 skewers
Note: From Paul Bertolli, chef at Oliveto restaurant in Oakland. Serve this with arugula salad and lemon wedges. If using bamboo skewers, soak them in cold water before assembling.
4 boneless, skinless chicken thighs
1/4 loaf country sourdough bread (about 3 ounces)
4 tablespoons olive oil, divided
14 sage leaves, divided
1/4 cup white wine
1 clove garlic, peeled and smashed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 sausages (about 1 pound), cut into 1-inch pieces
1. Cut the chicken into pieces about 1 inch by 2 inches. Remove the crust from the bread and cut it into pieces about the same size. Place the bread in a bowl with 2 tablespoons of the olive oil and toss to coat.
2. Bruise 2 sage leaves and chop them. Combine the white wine, the remaining olive oil, sage, garlic, salt and pepper in a bowl. Add the chicken and marinate 30 minutes.
3. On an 8-inch-long bamboo or metal skewer, thread 2 pieces of chicken, a whole sage leaf, a piece of bread and a piece of sausage. Cook on the bottom shelf under the broiler for about 8 minutes or on the grill over a low charcoal fire for 15 to 20 minutes, until the sausage and chicken are cooked.