Chicken And Shrimp In Brochette(Serves 4) - cooking recipe

Ingredients

4 each chicken thighs and legs (2 1/2 lb.)
12 large raw shrimp (about 3/4 lb.)
3/4 c. dry white wine (Sauterne)
2 Tbsp. lemon juice
4 Tbsp. olive oil
1 tsp. Worcestershire sauce
2 large cloves garlic, minced or mashed
1 tsp. salt
1/4 tsp. thyme leaves, crumbled
1/2 tsp. rosemary, crumbled
1/2 tsp. chopped parsley
1/4 c. regular strength chicken broth
1 tsp. cornstarch

Preparation

Combine wine, lemon juice, oil, Worcestershire sauce, garlic, thyme, rosemary and parsley.
Cover and refrigerate on shrimp and chicken 2 to 4 hours, turning.