CITY CHICKEN
Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.
Provided by Diane H.
Categories Meat and Poultry Recipes Chicken
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
- In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
- Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 36 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 41.4 mg, Sugar 0.1 g
CHEF JOHN'S CITY CHICKEN
This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Why this represents the true spirit of American food is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
- Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
- Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
- Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
- Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
- Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 14.4 g, Cholesterol 104.1 mg, Fat 12.2 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 2.6 g, Sodium 96.7 mg, Sugar 0.2 g
BEST CITY CHICKEN
I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken
Time 1h15m
Yield 7
Number Of Ingredients 9
Steps:
- Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
- Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
- Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
- Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g
GRANDMA'S CITY CHICKEN
City Chicken the way my Polish Grandma made it. It was the very, very best. It's one that was never written down. You just watched and learned. Very comforting food!!!
Provided by LisaAD
Categories Pork
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
- Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
- Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
- Place chicken in glass baking dish.
- In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
- Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
- Serve with mashed potatoes.
CITY CHICKEN (BUT IT'S NOT CHICKEN!)
Ultimate winter, "feel good" food! This is a favorite at our house and the gravy just has to be served over some homemade, garlic mashed potatoes. Add some Chunky Cinnamon Applesauce and you have a wonderful meal! This recipe came from a '98 Taste of Home Magazine. This can be a bit on the salty side - exchanging the garlic salt for garlic powder and then using reduced sodium chicken broth would help.
Provided by DDW7976
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thread chunks of pork on small wooden skewers. (I have skipped this step and it works just fine having the chunks of meat loose in the pan.).
- Combine flour, garlic salt and pepper on a plate.
- Roll kabobs or loose pork chunks in flour mixture until coated.
- In a large skillet, heat butter and oil over medium heat.
- Brown meat, turning frequently;drain.
- Sprinkle meat with soup mix.
- Add broth and water.
- Bring to very low boil.
- Reduce heat; cover and simmer for 1 hour or until tender.
- Remove meat and keep warm.
- Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.
CITY KABOBS
This old-fashioned mock chicken dish is actually made of tender perfectly seasoned pork. This city chicken recipe's gravy is so good over mashed potatoes, too. -Barbara Hyatt, Folsom, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated. , In a large skillet over medium heat, brown kabobs in butter and oil, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. , Remove kabobs and keep warm. If desired, thicken pan juices and serve with mashed potatoes and kabobs.
Nutrition Facts : Calories 393 calories, Fat 23g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 986mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
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