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
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
EASY HOMEMADE CHICKEN GRAVY FROM SCRATCH
Make and share this Easy Homemade Chicken Gravy from Scratch recipe from Food.com.
Provided by Mebriella
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan on medium high heat.
- Add the flour until it becomes a paste and slightly turns brown.
- Slowly incorporate the chicken broth with a whisk.
- Whisk constantly until it thickens.
- Once thickened, add the chicken drippings and serve hot.
EASY CHICKEN GRAVY
Easy chicken gravy kicks up the flavor on any side dish. Don't know how to make chicken gravy? We've made it simple with a recipe that takes just 15 minutes and 4 ingredients. Use Gold Medal™ flour, Progresso™ chicken broth, salt and pepper, and you'll be pouring this chicken gravy all over your mashed potatoes in no time.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, heat 1 1/2 cups of the broth to boiling. Reduce heat to medium.
- In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 280 mg, Sugar 0 g, TransFat 0 g
CHICKEN PARMESAN ZUCCHINI BOATS RECIPE
Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
- Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
- Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
- As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat.
- Place the zucchini in the baking dish cut-side up.
- Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
- Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
- Cover the baking dish with foil. Bake for 35 minutes.
- Sprinkle with fresh basil and serve.
Nutrition Facts : ServingSize 2 boats, Calories 332 kcal, Carbohydrate 13.3 g, Protein 38.2 g, Fat 17.8 g, SaturatedFat 6.1 g, Fiber 2 g
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.
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
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.
ZUCCHINI STIR FRY
An easy, healthy Asian chicken and zucchini stir fry with onions in a quick teriyaki sauce. Fast and perfect for nutritious weeknight dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
- In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
- Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
- Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 243 kcal, Carbohydrate 11 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Fiber 2 g, Sugar 6 g
QUICK AND EASY BAKED ZUCCHINI
Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
- Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").
- Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
- Line up in two rows so they're touching each other, with the skin side down.
- Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
- Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
- Serve immediately!
Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 378 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN, ZUCCHINI, AND POTATO BAKE
Provided by Everyday Wellness
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Grab a glass baking dish and spray it with nonstick cooking spray. Set aside for now.
- Grab your cutting board and start by chopping the zucchini and potatoes into bite-sized pieces. Then peel and dice the onion into small pieces.
- Next, trim and chop the chicken into evenly sized, bite-size pieces. Place the chicken in the baking dish in an even layer. Sprinkle with salt, pepper, and garlic powder.
- In the same baking dish, add the onion, zucchini, and potatoes and spread out into an even layer. Top with the pesto, and then sprinkle with the mozzarella cheese.
- Cover the baking dish with tin foil, and bake for 35-45 minutes (until the chicken reaches 165 degrees and is no longer pink, and until a fork can easily pierce a potato).
- Serve immediately, or store in the fridge up to 5 days.
Nutrition Facts : Calories 336 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 30.4 grams protein, SaturatedFat 1.8 grams saturated fat, ServingSize 1 serving, Sodium 494 grams sodium, Sugar 2.4 grams sugar
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