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City Chicken




Source of Recipe


Pittsburgh Post Gazette


Recipe Introduction


City Chicken is a basic dish made with cubed pork, veal or beef. The cubed meat is placed on skewers, breaded, then fried in oil or butter. We found meat labeled city chicken at Giant Eagle. It was a combination of veal and pork (this seems to be the most popular). The package also contained the skewers. You can, if you desire, cube you own meat.

Try City Chicken with buttery mashed potatoes and a vegetable and maybe a salad on the side and you have delicious meal.

Why is it called City Chicken? Sandra Smerilli of Monessen tells us "It is called City Chicken because it resembles a chicken leg."




List of Ingredients




4 to 6 pounds city chicken (described above)
1 tablespoon cornstarch
3 tablespoons flour
1 to 2 teaspoons salt
1/2 to 1 teaspoon black pepper
1 tablespoon butter
4 tablespoons olive oil or canola oil
1 to 1 1/2 cups water
1 plastic bag for shaking



Recipe



Place dry ingredients in plastic bag, mix thoroughly by shaking, set aside.

Alternate cubes of pork, veal or beef by piercing the meat onto the skewers (depending on the size of the cubed meat, you will probably use about four or five pieces of meat per skewer).

Place the city chicken, one piece at a time, in the plastic bag with the flour mixture. Shake bag, making sure to coat the city chicken thoroughly. Remove city chicken and place on waxed paper or rack. Coat a second time, return to waxed paper.

Heat butter and oil in heavy skillet over medium heat. Brown all sides of city chicken, turning occasionally. City chicken should be cooked to a dark golden brown. Remove city chicken from pan, place on a paper towel. Drain oil from pan. Return city chicken to skillet; add 1 to 11/2 cups water (we used a little more than a cup). Simmer over low heat about 15 minutes while gently stirring the liquid and turning the city chicken. Cover and simmer another 15 to 20 minutes, occasionally stirring the liquid and making sure the meat is not sticking.

Note: This recipe makes a flavorful but thin gravy. If a thicker gravy is desired, remove the city chicken from the pan. Combine 2 tablespoons of the thin gravy with 1 or 2 tablespoons of flour or remaining flour mixture. Stir this mixture with a wire whisk until smooth. Combine this mixture with the thin gravy and stir until thick.