Rosemary Chicken Skewers with Berry Sauce

Ingredients

• 4-6 boneless chicken thighs or breasts, skin on or off
• 2 tablespoons of chopped, fresh rosemary
• 1/4 cup of dry white wine or vermouth
• 1 teaspoon of pepper
• 2 tablespoons of extra virgin olive oil
• 1 3/4 cup of fresh or frozen blackberries or boysenberries
• 1 tablespoon of apple cider vinegar
• 2 tablespoons of red currant jelly
• 1/4 teaspoon of ground nutmeg

Directions

1. Cut the chicken into 1 1/2 inch pieces, then put them in a bowl. Add the wine, oil, rosemary, and pepper, and toss everything together. Cover the bowl and refrigerate the chicken for 1 hour to marinate.
2. Lift the chicken out of the marinade, but do not throw the marinade away. Slide the chicken pieces onto skewers, then season them well with salt.
3. For grilling, heat the grill to direct high heat and rub the grates with olive oil. Arrange the chicken skewers on the grill and cook for 8 to 10 minutes total, turning once so each side gets 4 to 5 minutes. Transfer the skewers to a platter and tent them with foil so the chicken can rest.
4. For broiling, heat the broiler. Set the skewers on an oiled broiling pan, positioning them 5 to 6 inches from the burner. Broil for 8 to 10 minutes total, turning once so each side cooks for 4 to 5 minutes. Move the skewers to a platter and cover them with foil so the chicken can rest.
5. Pour the reserved marinade into a sauce pan and add the berries. Simmer gently until the berries have softened, then press the mixture through a strainer and discard the solids.
6. Pour the strained juice and marinade mixture back into the pan. Stir in the vinegar, jelly, and nutmeg, then bring the sauce to a boil. Simmer it uncovered until it reduces by about 1/3 and becomes lightly syrupy.
7. Arrange the skewers on plates and spoon the sauce over the chicken. Serve immediately.