Scott Anderson Recipe

City Chicken

By Scott Anderson Chef_Scott

Recipe Rating:
4 to 6
Prep Time:
Cook Time:

Scott's Story

My grandfather and grandmother first introduced me to City Chicken during my extended summer visits in the 70’s and 80’s. They would stop at Risch’s Supermarket on Route 356/Pike Road in Sarver Pa., and take me back to a true butcher style meat counter, where you actually knew the butcher and talked to him instead of ringing a bell or asking for a manager.

My grandmother told me the traditional preparation was only with pork but I actually prefer veal and pork on my city chicken; which is also considered traditional. I guess truly traditional is up to the person preparing the meal.

When it’s cooked right, the meat is lightly browned, nice and tender with a delicious sauce made from fond left in the pan. The incorporation of chicken stock and white wine in this recipe ties in the whole “chicken” theme of the dish.

This image was found on the web, I don't currently have my own image.


1 lb
pork loin, cut into 1 ½ inch cubes
1 lb
veal, cut into 1 ½ inch cubes
1 1/2 c
ap flour
1/2 tsp
1/4 tsp
ground black pepper
1/8 tsp
smoked paprika (optional)
2 c
chicken broth
1 c
dry white wine
1 sprig(s)
fresh thyme
bay leaf
8 stick
6 inch heavy wooden skewers
canola oil – as needed

Directions Step-By-Step

Mix salt, pepper and flour in a bowl. Coat pork and veal cubes with flour mixture. Slide pork and veal, alternating meats onto skewers
In a skillet, brown meat evenly on all sides in a small amount of canola oil. Drain off any excess oil and remove skewers to a roasting pan to finish cooking in a 325 degree F preheated oven to an internal temperature of 160 degrees F. Deglaze the pan with the wine and the chicken broth, thyme and bay leaf. Scrape up any fond and reduce heat and simmer 1 hour or until sauce has reduced and is thickened. * Remove bay leaf and sprig of thyme before serving.
Serve with sauce underneath the meat and additional sauce on the side.
Goes well with baked potatoes, or a simple rice dish with some fresh grilled veggies
Cook’s Note - If you desire more sauce simply thicken the sauce with a small amount of cornstarch slurry until it reaches desired consistency. This method will not produce as flavorful a sauce but a nice sauce nonetheless

About this Recipe

Course/Dish: Other Main Dishes, Pork
Other Tags: Quick & Easy, For Kids

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Pat Duran kitchenchatter
Mar 23, 2013
This was the best- I added a lot of garlic powder and seasoned salt pinched and family approved. voted for.
Pat Duran kitchenchatter
Mar 23, 2013
I tried this recipe and say it's Family Tested & Approved!
Mar 23, 2013 - Pat Duran shared a photo of this recipe. View photo
Mar 23, 2013 - Pat Duran shared a photo of this recipe. View photo
Mar 23, 2013 - Pat Duran shared a photo of this recipe. View photo