City Chicken

 

 

City Chicken. The delicious chicken dish that really isn't chicken. This fabulously tasty recipe is a Polish American recipe for making something very tasty which was developed during the Depression to help create a delicious supper dish that tasted like chicken, but was made with meats that were not quite as pricey to buy. 

It is a recipe which was first shared with me by my sister many years ago and I have to say it is incredibly delicious!

  

Everything my sister does is done with great skill and expertise and she is good at all that she does. I have always considered her to be the great baker in our family.

She has always created cakes that rise and pastry that is as light as a cloud. I was always  more of a savory cook. But one thing was certain, we both loved to create, cook and bake delicious meals and foods for our families to enjoy.  

At a time when smaller families were most common, we both had what was considered somewhat larger, me having five children and she four children. Even my brother had four. I think we all just have hearts for family and home.

One thing my sister and I have done a lot of through the years is sharing recipes.  Some of my favourites come from her, like her Portuguese Gumdrop Cake, her Zucchini Casserole, her Stove Top Mac and Cheese 

All delicious, and then there is this one . . . City Chicken, which isn't really chicken at all, but cubes of pork threaded onto wooden skewers, breaded, fried and baked until tender and juicy and incredibly delicious. 

It was a recipe she got from her late mother in law, and it was one of her then husband's favorite meals. She shared the recipe with me and it became one of ours.  I love simple meals like this.  Just the meat, some gravy, piles of fluffy mash and some peas and carrots on the side.

These kinds of recipes have always been my favorite kind of recipes. No question about it. Recipes that are handed down and shared and that become a part and a parcel of the fabric of your family. 

I hope you will enjoy this very vintage and very delicious recipe as much as we do!!

 

INGREDIENTS NEEDED 

TO MAKE

💛CITY CHICKEN💛 

Simple ingredients put together in the most delicious way.

• 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes
• salt and black pepper to taste
• 2 free range eggs, beaten lightly in a shallow bowl
• 1 1/2 cups (180g) seasoned dry bread crumbs in another shallow bowl
• oil for frying
• 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end
• 1/2 cup (120ml) chicken stock

 

💛NOTES ON INGREDIENTS💛 

Pork Tenderloin

This will give you the best, most tender and juicy results. Other cuts can often come out dry.

Eggs

These are essential for helping the coating to adhere to the pork.

Fine Dry Bread Crumbs

These, along with some seasonings, form the main part of the coating, creating a crisp and moreish exterior for those meltingly tender pieces of pork inside.

Sharp Ended Wooden Skewers

These are used to thread the pork cubes together prior to coating and helps to keep them intact during the bake time. A sharp end ensures that they will pierce the pork easily.

Chicken Stock

This helps to cook and flavour the pork in the oven, creating a tender, melt-in-the-mouth result.

 

💛HOW TO MAKE CITY CHICKEN💛

This only looks complicated. Trust me when I tell you that it isn't.

1. Preheat the oven to 350*C/180*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer. (My baking dish was about 7 by 11 inches in size.)
2. Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding. (Be generous with the seasonings unless you are using pre-seasoned bread crumbs. A sharp ended skewer is best for this.)
3. Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along. (I try to pat the crumbs on lightly in order to help them to stick.)
4. Heat about 1/4 inch of oil in a large skillet over medium high heat.
5. Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides. (I use a pair of tongs to turn the pork as they brown.)
6. Transfer the skewers to the casserole dish when browned. Make sure there is some space between each one. (Leaving space in between helps the air in the oven to circulate around the skewers.)
7. Pour the chicken stock in between the skewers. Cover tightly with foil and bake in the preheated oven for 30 minutes. (This shortish bake time really helps to tenderize the meat and infuses it with flavours from the stock.)
8. Uncover and bake for a further 10 minutes to help crisp the breading. (Don't skip this step if you want crisp skewers.)
9. Serve hot with mashed potatoes, gravy and a vegetable on the side.

Mashed potatoes really go well with this, but so does rice or noodles. I used Bisto chicken gravy, and we had peas and carrots. 

 

💛HINTS & TIPS FOR SUCCESS💛 

Use Pork Tenderloin

Use pork tenderloin cut into 1 inch cubes for the best results. Pork tenderloin will give you a tender result in the time allotted.

Use a Sharp Skewer

Using wooden skewers with sharp ends makes threading the meat cubes a lot easier.

Season generously

Season generously or to taste. How much seasoning depends on if your bread crumbs are seasoned or not.

Put the eggs and bread crumbs in shallow bowls

Putting the eggs and bread crumbs in shallow bowls enables you to be able to coat the pork skewers more easily. 

 

Use one hand for egg and one for bread

This helps to keep the bread hand dry instead of it becoming all coated with sticky egg and bread.

Brown slowly

Don't be in a rush to brown the meat. Too high a temperature and you risk burning the crumbs. You want them evenly browned all over.

Use a good chicken stock

Use a good quality chicken stock as this will not only help to tenderize the meat but also impart some flavour.

Cover for the first portion of baking

Covering the skewers with foil enables them to really get tender and prevents the stock from evaporating too quickly.

Uncover for the past part of the bake time

This helps to crisp of the coating and ensures a lovely finish.

 

💛FREQUENTLY ASKED QUESTIONS💛

 

WHAT IS CITY CHICKEN?

Despite its name, city chicken doesn't contain any chicken at all. It is a vintage comfort food dish made with cubes of pork, and sometimes veal, threaded onto skewers, breaded and cooked until golden brown. The finished skewers resemble chicken drumsticks which is where the dish got its name.

WHY IS IT CALLED CITY CHICKEN?

This is a dish that became popular during the Great Depression when chicken was often more expensive than pork in some urban areas. Resourceful cooks created this dish using affordable cuts of meat while giving it the appearance of chicken.

CAN THIS BE MADE AHEAD OF TIME?

Yes, you can assemble and bread the skewers several hours ahead of time and refrigerate them until you're ready to cook. This makes it a great option for entertaining or busy weeknights.

WHAT CAN I SERVE WITH CITY CHICKEN?

We like mashed potatoes and gravy, which is classic, but it's also wonderful served with rice, or noodles, buttered vegetables, coleslaw or even a simple garden salad.

CAN LEFTOVERS BE REHEATED?

Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help maintain the crispy coating.

CAN I FREEZE THIS?

Yes, cooked City Chicken freezes well. Cool completely. Wrap tightly. Label and date and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

 

💛A FEW OTHER VINTAGE RECIPES TO ENJOY💛

I am a real lover of vintage recipes. I think they are delicious, simple to make and more often than not very economical. Here are a few favourites of ours.

LAZY DAISY MEATBALLS -  These are really easy to make. Tender and juicy with a simple, flavourful gravy. Served with potatoes and veggies. These were a part of a whole Vintage Menu I cooked several years ago, including all the sides and dessert.

VINTAGE GRIDDLE CAKES - Pancakes by any other name. This is a recipe taken from the 1943 Better Homes & Gardens Cookbook. They are light and fluffy and puff up very nicely, without deflating after you cook them.  Always a bonus!  They have become my favorite pancakes! 

 

 

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Yield: 4 servings

Author: Marie Rayner

City Chicken

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

This is an old, old recipe I got from my sister back in the 1970's. It was a favourite of her in laws. It isn't chicken at all but beautifully tender pieces of pork that melt in the mouth.

Ingredients

• 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes
• salt and black pepper to taste
• 2 free range eggs, beaten lightly in a shallow bowl
• 1 1/2 cups (180g) seasoned dry bread crumbs in another shallow bowl
• oil for frying
• 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end
• 1/2 cup (120ml) chicken stock

Instructions

1. Preheat the oven to 350*C/180*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer.
2. Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding.
3. Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along.
4. Heat about 1/4 inch of oil in a large skillet over medium high heat.
5. Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides.
6. Transfer the skewers to the casserole dish when browned. Make sure there is some space between each one.
7. Pour the chicken stock in between the skewers. Cover tightly with foil and bake in the preheated oven for 30 minutes.
8. Uncover and bake for a further 10 minutes to help crisp the breading.
9. Serve hot with mashed potatoes, gravy and a vegetable on the side.

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