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City Chicken

City Chicken

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Diane H.

Diane H.

Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
  2. In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
  3. Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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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 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!




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.

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