For the Skewers
- ¾ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- fresh cracked black pepper
- 1½ lbs chicken thighs, boneless/skinless cut into chunks for skewering
- 1 sweet onion cut into 16 small wedges
- 8 oz button mushrooms brown or white, halved or quartered if large
- olive oil or cooking spray
For the Sauce
- 4 slices center cut bacon diced
- 1 shallot diced
- 2 cloves garlic chopped
- 1½ tsp all purpose flour
- ¾ cup red wine
- ¾ cup chicken broth
- 1 tsp brown sugar
- 1 tsp Herbes de Provence or combo of rosemary and thyme
- ⅛ tsp ground nutmeg
- 1 tbsp unsalted butter
- 1 tsp brandy optional
Combine salt, garlic powder, onion powder + several grinds of fresh cracked black pepper in a small bowl.
Skewer the chicken, alternating with chunks of onion and mushrooms. Drizzle the skewers with olive oil and season with the spice mixture. Grill for 12 to 15 minutes over medium-high, turning occasionally to cook evenly. Remove to a platter and tent to keep warm.
To Make the Sauce
Saute bacon in a saucepan over medium heat. Add the shallot and cook for 1 to 2 minutes until tender. Add the garlic and cook for 1 more minute to release its fragrance.
Add the flour and cook for 1 minutes, stirring continuously.
Slowly pour in the wine while stirring, scraping up any brown bits from the bottom of the skillet. Increase heat to medium-high and cook for about 3 minutes.
Add the broth, brown sugar, herbs and nutmeg and cook for another 5 to 6 minutes on medium-high.
Strain it into a bowl using a fine mesh strainer. Whisk in the butter and brandy.
Calories: 425kcal | Carbohydrates: 14g | Protein: 39g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 932mg | Potassium: 843mg | Fiber: 2g | Sugar: 7g | Vitamin A: 149IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg
Makes about 2/3 cup of sauce.