"Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes." — Diane H.
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1 1/4 pounds
pork loin, cut into 1 inch cubes
1 1/2 cups
all-purpose flour for coating
salt and pepper to taste
If you've never had City Chicken before, TRY IT! My husband grew up on it; as soon as he walked in our front door, he knew what I was making! He thought I called his mom for the recipe! A batch of mashed potatoes & gravy, a tossed salad, and you'll be in heaven!
I followed the recipe, but my pork loin was tough. It was difficult to cook on the skewers, even though I had a really large pan they just didn't fit well so I had to keep moving them around and must have overcooked them. The flavor was really good, so I would try this agin but without the skewers.
My family really enjoyed this city chicken. I have made city chicken before using the flour>egg wash>bread crumbs and flour>egg wash>crushed crackers methods, but I was looking for a simpler version. I enjoyed this more than the breaded versions. I did not cook it in the skillet, after browning the city chicken, I baked it in the oven at 325 for an hour and half (in the bay leaf/thyme chicken broth). This will now be our standard city chicken.
I can't believe someone actually posted a recipe for City Chickens! I'm 47 (2006) and ate City Chickens as a young child when visiting my Polish grandparents who lived in Pittsburgh. Thanks Diane for posting this recipe! It is truly one of my favorite dishes!
Yeah!!! City Chicken is alive and well! My Aunt made this recipe as a staple for her family. Yes, Warren, Ohio is where I grew up and always felt lucky when I'd spend the night with my cousins and the aroma of City Chicken filled the house. My Aunt served it with white rice and chicken gravy. We popped our meat off the skewers onto the rice and filled it with gravy. What a meal! She usually served a green salad and her famous pumpkin cake.
This recipe says to cook on the stove, but my aunt cooked it in a 350 degree oven for an hour after browned on the stove. Either way, this recipe is to die for!
Thank you, thank you, thank you...tastes of home are always great comfort food!
This tasted just like my mom's. Yum. After browning the city chicken - I baked in the oven at 350 for an hour. The meat was perfect and the gravy was delicious. I will be making again and again.
Having grown up in Erie, PA like one of the other reviewers, I have wonderful memories or this being served at family gatherings. My mom and aunts were truly the best cooks in Erie Co.! This is my recollection of how City Chicken is prepared: coat in flour, roll in egg wash, then in crushed saltines or seasoned bread crumbs. Brown in some vegetable oil, transfer to a baking dish and add enough broth to cover bottom of pan. Bake covered in at a low temp., about 275, for about 3 hours.
Very good, but I added a package of onion soup mix and we liked it better. Very tender and flavorful
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 372
** Calories from Fat: 107
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