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