GRILLED CHICKEN AND SAUSAGE SKEWERS WITH HERBED VINAIGRETTE
8 Hot Italian Sausages
2 Cups Olive Oil
2/3 Cup Fresh Lemon Juice
1/2 Cup Red Wine Vinegar
6 Lg. Garlic Cloves, minced
1/4 Cup Dijon Mustard
1/4 Cup Herbes de Provence (a dried herb mixture available at specialty foods stores and some supermarkets. Or use a combination of dried thyme, basil, savory and fennel seeds.)
1 tsp. Salt
1 tsp. Pepper
8 Boneless Chicken Thighs with skin, cut crosswise in half
8 Boneless Chicken Breast Halves with skin, cut crosswise in half
2 Lemons, thinly sliced
16 Bays leaves
1 1-pd. Day-Old French Bread Loaf, cut into 1-inch-thick slices
Place sausages in large saucepan. Add enough cold water to cover. Cover partially and simmer sausages until firm, about 12 minutes. Drain and cool. Cut sausages crosswise in half.
Mix oil, lemon juice, vinegar, garlic, mustard, herbes de Provence, salt and pepper in large bowl. Place chicken and sausages in large shallow dish. Pour half of vinaigrette for basting. Add lemon slices and bay leaves. Turn chicken and sausages to coat. Let stand 1 to 2 hours.
Prepare barbecue (medium-high heat). Remove chicken, sausages, lemon and bay leaf from marinade; discard marinade. Thread bread, chicken, sausages, lemon slices and bay leaves alternately on skewers. Grill until chicken is cooked through, turning and basting occasionally with reserved vinaigrette, about 15 minutes. Transfer to platter and serve.
