City Chicken

Recipe Rating:	3 Ratings5
Categories:	Other Main Dishes, Quick & Easy, For Kids, Pork
Serves:	4 to 6
Prep Time:	25 Min
Cook Time:	1 Hr

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

Pinched by mlhampton, and 101 more.

Scott Anderson

Cooked to Perfection

Shepherdstown, WV (pop. 1,734)

Chef_Scott

Member Since Oct 2010

Scott's Notes:

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.

Directions

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

Comments

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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!

Scott Anderson Chef_Scott

Scott Anderson [Chef_Scott] has shared this recipe with discussion groups:
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Sea Sun Seasun

I tried this recipe and say it's Family Tested & Approved!

Scott Anderson Chef_Scott

Apr 13, 2011

I've found it in odd places, such as Ollies, Big Lots and Marshalls.

Sea Sun Seasun

Apr 13, 2011

Whoulda thought? If I can't find it, I'll stick with my standard. :-)

Malinda Coletta Professorchef

Apr 13, 2011

We use somked paprika a lot I have found it at whole foods and I think williams sonoma.

Thanks for posting Scott I'll show it to the boss aka husband and see what he thinks! I do know the people we are doing the party for wanted us to use pork and veal!

Wendy Rusch snooksk9

Apr 13, 2011

sounds wonderful! I had never heard of this dish before...love your note too Scott!!!
I got my smoked paprika at sams club...I could send ya mine...I don't like it lol I keep trying it and I keep not liking it...lol geez rachel ray uses it in alot of her cooking so I thought it had to be good!!! lol lol

Annamaria Settanni... ArtByASM

Apr 13, 2011

OH MY GOSH!!!! CITY CHICKEN!!!! I have been looking for a recipe for city chicken, a tried and true one! I've had this maybe 1 other time and I think I was a kid at some party. Loved it but never had it ever again. I think around these parts they use Pork. I am not a veal eating person. My husband and I were just discussing about this and I said I would love to make it someday! Thank You so much for posting this! I am going to make this weekend and I will let you know how it comes out for me. It'll be my first time!!!! YAY!