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

Step 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.

Step 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.

Step 3On 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.

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