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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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Nutrition

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  • 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

Directions

  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.
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Reviews

RUMOUR
86

RUMOUR

10/15/2003

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!

iamlvp
83

iamlvp

5/2/2007

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.

h2olou
83

h2olou

12/25/2006

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!

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