Los Vascos Cabernet Sauvignon
Accompanied by caramelized chicken skewers
Ingredients
- 4 chicken breasts (200 g each)
- 1 bunch Swiss chard
- 1 bunch mint
- 50 cl veal stock
- grape seed oil
- 1 tablespoon maple syrup
- 1 teaspoon soya sauce
- salt, pepper
- liquorice sticks
For 4 persons Preparation time: 30 minutes | Cooking time: 12 minutes
Largely dice the chicken breast. Thread 3 chicken cubes onto each liquorice stick (previously cut into 2 lengthwise).
Mix the stock with maple syrup, soya sauce, add the finely chopped mint and season with pepper.
Place the skewers on a flat dish, add the marinade and leave to rest for 1 hour, turning them regularly. Add just a little salt (the reduced sauce will be salty) and pepper.
Brown the skewers in olive oil in a pan, cook for 12 minutes until they are caramelized.
Reduce the marinade to three-quarters.
Serve the skewers with the sauce and Swiss chard simply braised.
Serve with a young vintage of Los Vascos Cabernet Sauvignon.
