Here is some history on City Chicken from Wikipedia.
The origins of the dish and its name are still obscure, but the first references to city chicken appeared in cookbooks during the Depression Era in cities such as Pittsburgh. City chicken typically has cooks using meat scraps to fashion a makeshift drumstick from them. It was a working class food item. During the Depression, cooks used pork because it was then cheaper than chicken in many parts of the country, especially in those markets far from rural poultry farms. Sometimes cooks would grind the meat, and use a drumstick-shaped mold to form the ground meat around a skewer. Today, cooks use better cuts of meat (usually pork loin, beef, or veal) than they had in the past. Despite the name of the dish, city chicken almost never contains chicken.
The dish is popular in cities throughout the northeastern Appalachian regions of Pennsylvania and Upstate New York as well as Eastern and Central Ohio and at least as far south and west as Louisville, Kentucky. City chicken is common in the cities of Pittsburgh, Scranton, Binghamton, Erie, Cleveland, Cincinnati and Hamtramck, Michigan. Hence, its name.
(It is so popular in our area which is close to Cleveland, OH that you can buy it already prepped in the grocery stores).
3 lbboneless pork pieces 1 inch by 1 1/2 inch cubes
8-10 smallskewers (6 inches long)
·salt and pepper
3 - 5 smallbay leaves
2 tspfrench thyme or just thyme (i love the flavor of thyme)
2 cchicken broth
1/4 cvegetable oil