Rosemary Chicken Skewers with Berry Sauce
INGREDIENTS
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For the chicken:
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4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
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2 tablespoons of chopped, fresh rosemary
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1/4 cup of dry white wine or vermouth
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1 teaspoon of pepper
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2 tablespoons of olive oil
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For the sauce:
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1 3/4 cup of fresh or frozen blackberries or boysenberries
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1 tablespoon of apple cider vinegar
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2 tablespoons of red currant jelly (or berry jam or jelly)
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1/4 teaspoon of ground nutmeg
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