City Chicken

Recipe Rating:
 3 Ratings
Serves: 4 to 6
Prep Time:
Cook Time:

Ingredients

1 lb pork loin, cut into 1 ½ inch cubes
find more delicious recipes at www.porkbeinspired.com
1 lb veal, cut into 1 ½ inch cubes
1 1/2 c ap flour
1/2 tsp salt
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
1 bay leaf
8 stick 6 inch heavy wooden skewers
canola oil – as needed

The Cook

Scott Anderson Recipe
x3
Cooked to Perfection
Shepherdstown, WV (pop. 1,734)
Chef_Scott
Member Since Oct 2010
Scott's notes for this recipe:
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.
Make it Your Way...

Personalize This

Directions

1
Mix salt, pepper and flour in a bowl. Coat pork and veal cubes with flour mixture. Slide pork and veal, alternating meats onto skewers
2
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.
3
Serve with sauce underneath the meat and additional sauce on the side.
4
Goes well with baked potatoes, or a simple rice dish with some fresh grilled veggies
5
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
Comments

1-5 of 40 comments

Showing OLDEST First
(Switch to Newest First)
user Sea Sun Seasun - Apr 13, 2011
I grew up eating this dish. My grandmother made it with veal and pork as well! Where does one find "smoked" paprika? I always use the mild Hungarian version, though I make chicken paprikas one time, accidentally using the hot version. Wow was that a surprise to everyone! LOL

Thank you for posting this!
user Sea Sun Seasun - Apr 13, 2011
I tried this recipe and say it's Family Tested & Approved!
user Scott Anderson Chef_Scott - Apr 13, 2011
I've found it in odd places, such as Ollies, Big Lots and Marshalls.
user Sea Sun Seasun - Apr 13, 2011
Whoulda thought? If I can't find it, I'll stick with my standard. :-)

footer
Gift Membership