4 chicken breast portions
4 tbsp dry white wine or hard cider
2 tbsp chopped fresh rosemary
fresh rosemary sprigs and blackberries to garnish
1 3/4 cups blackberries
1 tbsp apple vinegar
2 tbsp red currant jelly
1/4 tsp freshly grated nutmeg
Cut the chicken into 1 inch pieces and place in a bowl. Sprinkle over the wine or cider and chopped rosemary and season to taste with pepper. Cover and set aside to marinate for at least an hour.
Drain the marinade from the chicken and thread the meat onto 8 skewers. Reserve the marinade for the sauce. Cook under a preheated moderately hot broiler for 8-10 minutes, turning occasionally until golden. To make the sauce, place the marinade in a pan with the blackberries and simmer gently until soft. Press through a strainer.
Return the blackberry puree to the pan, add the apple vinegar and red currant jelly, and bring to a boil. Boil the sauce, uncovered, until it is reduced by about one third.
Spoon a little bramble sauce onto each of 4 individual serving plates and place a chicken skewer on top. Sprinkle with nutmeg. Garnish each skewer with rosemary and blackberries.