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
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 (BEST RECIPE)
Steps:
- 14 (4-inch) skewers
- (9x13-inch) baking dish
- Wire rack
- Directions
- Thread 2 to 3 pork cubes onto the skewers. Sprinkle with salt, pepper, and seasoned salt on all sides. Set skewers aside.
- In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, pour in the seasoned bread crumbs. Set a wire rack in the baking dish. Pour water into the dish, making sure it doesn't touch the wire rack.
- Preheat the oven to 350 degrees Fahrenheit. Preheat vegetable oil in a deep-fryer or large, heavy-bottom saucepan to 350 degrees Fahrenheit.
- Dip the skewers into the egg mixture, then in the bread crumbs. Repeat the step so each skewer gets coated twice.
- Gently lay the skewers into the deep-fryer and cook until golden brown, about 3 minutes per side.
- Place cooked skewers on the wire rack. Cover the dish with aluminum foil.
- Bake the dish for 20 minutes, or until the pork is no longer pink in the center. Remove the foil and bake for 10 more minutes to crisp up the crumb coating. Serve and enjoy!
Nutrition Facts : Calories 369 cal
CITY CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
- In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
- Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!
SPICY CITY CHICKEN
Steps:
- Make the sauce by melting butter in a skillet. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add cilantro stems and 1/2 the leaves, jalapeno peppers, and cumin, lower heat and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream and return to a boil. Remove from heat. Puree in a blender, strain, and return to heat.
- Whisk egg yolks, sugar, and vinegar together in a small bowl. Pour one cup pureed sauce into egg mixture to temper. Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth. Keep warm.
- Preheat broiler or prepare grill. Season chicken lightly with salt and pepper, since sauce will be spicy. Mix oil and lime juice in a small bowl and brush chicken and scallions with it.
- Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side. Always grill chicken skin-side down first.
- Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over all. Garnish with the remaining cilantro leaves and scallions, and serve immediately.
CITY "CHICKEN"
Make and share this City "Chicken" recipe from Food.com.
Provided by skat5762
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thread pork cubes onto 4" bamboo skewers.
- Combine the flour, salt, and pepper on a plate.
- Roll skewered pork in flour mixture.
- Reserve left over flour mixture.
- Brown meat in butter.
- Combine the milk, water, and leftover flour mixture.
- Add to meat.
- Cover and simmer over low heat for 1-1 1/2hours.
Nutrition Facts : Calories 374.3, Fat 20.1, SaturatedFat 11.4, Cholesterol 121.4, Sodium 805.5, Carbohydrate 18, Fiber 0.6, Sugar 0.1, Protein 29.2
CITY CHICKEN
This is a delicious recipe from the Paris (Ontario) Curling Club recipe book. It is scrumptious. At our son's "buck and doe" the teens were eating this as they brought it into the hall.
Provided by Sharon in Ontario.
Categories Pork
Time 4h15m
Yield 30 skewers, 30 serving(s)
Number Of Ingredients 19
Steps:
- Cut meat into cubes.
- Cut onion into large pieces.
- Put a layer of meat and onion on bottom of large bowl. Sprinkle with seasoned flour.
- Repeat layers until all meat and onion is used.
- Cover and leave overnight.
- Put cubes of meat onto skewer. Discard onion.
- Dip skewer in beaten egg. Roll in bread crumbs.
- Press meat to hold its form on skewer.
- Dip in egg and breadcrumbs again.
- Deep fry in oil for 5 minutes or until golden brown.
- Line a large roasting pan with foil.
- Place skewers in layers as you would cabbage rolls.
- Cover with foil and bake 250 degrees for about 2 1/2 hours.
- NOTE: These freeze exceptionally well and are great for large get-togethers.
Nutrition Facts : Calories 258.7, Fat 17.8, SaturatedFat 5.1, Cholesterol 74.5, Sodium 582.1, Carbohydrate 20, Fiber 1.5, Sugar 2, Protein 5.2
JOHN'S CITY CHICKEN
This is my Dad's specialty when it comes to cooking, (meaning he is only good at a few things). He got this recipe out of our local newspaper many, many years ago and over the years his had tweaked around with it and has perfected it his way. So I'll share it will you and I hope you all enjoy it like we do.
Provided by Babybuttons
Categories One Dish Meal
Time 2h20m
Yield 6-8 pieces
Number Of Ingredients 11
Steps:
- Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
- Mix parsley into eggs.
- Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
- Brown on all sides in hot oil.
- Place in large baking pan and add chicken broth.
- Cover and bake at 325ºF for 2 hours, basting occasionally.
GEORGIA'S CITY CHICKEN
There is no chicken in city chicken! It is a skewered meat dish that is simmered in chicken broth and eaten by hand, like chicken drumsticks. I got the beginnings of this recipe from my former mother in law. I tweaked it quite a bit so it's pretty different from her original. The original called for veal, pork, and beef. I don't eat veal, and it works fine without it. It can be a pain in the patoot to make, so when I do it, I make plenty (40 or more skewers). This recipe is scaled down to make 20 skewers, but you can upscale or down scale it easily. They freeze well. You'll need about 2 beef and 2 pork cubes for each skewer. In general, I use a large electric skillet for both the searing and the simmering, although I have used a standard fry pan to sear and packed the skewers vertically into a large crock pot for the simmer. Some places actually have meat already cut for City Chicken; if so, get that; it will cut your prep time terrifically!! . If not, a Boston Butt Roast for the pork will cut fine as will a good Beef Roast. I use the 6" City Chicken Skewers when I can get them as they aren't as long and skinny as the longer bamboo ones. However, if the skinny long ones are all you can get, just cut them in half and be careful not to stab yourself as skewer the meat. You can also use chicken boullion cubes in water to substitute for the chicken stock. Sorry this is not more precise as to amounts, but it's a very flexible recipe, meant to be tweaked to your family tastes!
Provided by Peachy326
Categories Pork
Time 5h30m
Yield 40 skewers, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, poultry seasonings, and onion powder in a heavy duty ziplock bag and set aside.
- On 6" wooden skewers, alternate 2 cubes each of pork and beef.
- Coat the skewered meat in the ziplock (a few at a time) .
- Sear the floured skewers on all four sides, but don't worry about cooking them through.
- As they are browned, place them aside until all of them are browned.
- Take all of the now browned skewers, put them back into the pan. You can layer them ontop of each other.
- Cover them with chicken broth, add the garlic, turn down the heat and allow them to simmer for several hours.
- Cook the egg noodles as directed on package. Drain and place them on a platter.
- When the City Chicken are "falling off the bone" tender, remove them from the pan and place them atop the noodles on the platter.
- Use the broth in the pan, along with the left over dredging flour mixture to make "Chicken" gravy.
- Pour the gravy over the City Chicken & egg noodles.
- Enjoy! Yummy!
Nutrition Facts : Calories 426.4, Fat 10.3, SaturatedFat 3.5, Cholesterol 172.2, Sodium 303.1, Carbohydrate 26.4, Fiber 1.2, Sugar 0.6, Protein 55
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
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