Recipe: Sausage, chicken and bread skewers

Total time: 1 hour

Servings: 12 skewers

Note: From Paul Bertolli, chef at Oliveto restaurant in Oakland. Serve this with arugula salad and lemon wedges. If using bamboo skewers, soak them in cold water before assembling.

4 boneless, skinless chicken thighs

1/4 loaf country sourdough bread (about 3 ounces)

4 tablespoons olive oil, divided

14 sage leaves, divided

1/4 cup white wine

1 clove garlic, peeled and smashed

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 sausages (about 1 pound), cut into 1-inch pieces

1. Cut the chicken into pieces about 1 inch by 2 inches. Remove the crust from the bread and cut it into pieces about the same size. Place the bread in a bowl with 2 tablespoons of the olive oil and toss to coat.

2. Bruise 2 sage leaves and chop them. Combine the white wine, the remaining olive oil, sage, garlic, salt and pepper in a bowl. Add the chicken and marinate 30 minutes.

3. On an 8-inch-long bamboo or metal skewer, thread 2 pieces of chicken, a whole sage leaf, a piece of bread and a piece of sausage. Cook on the bottom shelf under the broiler for about 8 minutes or on the grill over a low charcoal fire for 15 to 20 minutes, until the sausage and chicken are cooked.

Each of four servings: 689 calories; 40 grams protein; 12 grams carbohydrates; 1 grams fiber; 52 grams fat; 16 grams saturated fat; 146 mg. cholesterol; 1960 mg. sodium.