Spiedi

By Christine Picheca

3 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	466466 cal
pro	43 g43g pro
total fat	31 g31g total fat
sat. fat	9 g9g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	176 mg176mg chol
sodium	1,000 mg1,000mg sodium
potassium	663 mg663mg potassium
% RDI:	-
calcium	55 calcium
iron	1919 iron
vit A	22 vit A
vit C	77 vit C
folate	66 folate

The menu at Locanda Sandi, the Polegatos' country inn, offers this specialty of the town of Valdobbiadene. A variety of meats – chicken, duck, rabbit, pork and veal – cook on a spit over hot coals for five hours. This home version is slow-roasted in the oven to achieve the same melt-in-the-mouth quality. Don't be tempted to use lean cuts of meat – the fat keeps the spiedi succulent.

Ingredients

1 lb boneless skinless chicken thighs 1 1lb lbboneless skinless chicken thighboneless skinless chicken thighs
1 lb boneless pork shoulder 1 1lb lbboneless pork shoulder
1 lb veal shoulder 1 1lb lbveal shoulder
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
3 cloves garlic , quartered3 3cloves garlic, quartered
2 tbsp minced fresh thyme 2 2tbsp tbspminced fresh thyme
1 tbsp minced fresh sage 1 1tbsp tbspminced fresh sage
3 bay leaves 3 3bay leafbay leaves
2 tsp salt 2 2tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
1/2 cup white wine 1/2 1/2cup cupwhite wine
1/2 cup sodium-reduced chicken stock 1/2 1/2cup cupsodium-reduced chicken stock

Preparation

Cut each chicken thigh into 4 pieces. Cut pork and veal into 16 equal pieces each. In large bowl, combine chicken, pork, veal, all but 1 tbsp (15 mL) of the oil, garlic, thyme, sage, bay leaves, salt and pepper; toss to coat. Cover and refrigerate for at least 12 hours or for up to 24 hours.

Alternately thread chicken, pork and veal onto 6 skewers, using no more than 8 cubes per skewer.

In large ovenproof skillet, heat remaining oil over medium-high heat; sear skewers, in batches and turning to brown all over, about 2 minutes per side. Transfer to plate.

Reduce heat to medium; add wine to pan, stirring and scraping up any brown bits on bottom of pan. Cook until wine is reduced by half, about 5 minutes. Add chicken stock; return skewers to skillet.

Cover and roast in 300°F (150°C) oven for 1-1/2 hours. Increase heat to 400°F (200°C). Remove cover and roast, turning once and basting, until most of the liquid is evaporated and skewers are well glazed, 45 to 60 minutes.

Source : Canadian Living Magazine: October 2009