City chicken on a wooden skewer.
A recipe to make city chicken in a stove top skillet or
oven bake city chicken or crock pot. The gravy is
delicious. Spoon it over mashed potatoes, rice or pasta.
This is our own family generation passed down recipe.
The Name “City chicken” is misleading, the meat used
is not chicken.
City Chicken Ingredients:
- 1 and ½ pounds boneless pork loin cut into cubes
- 1 and ½ cups flour, for coating meat
- 3 eggs beaten, for coating meat
- 1/4 teaspoon white pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 can (14 oz.) chicken broth
- 1 can (10.5 oz.) condensed mushroom soup
- 1 teaspoon lemon juice, lime or white vinegar
- 1 pinch dried powdered thyme
- 8 tablespoons (½ cup) extra virgin olive oil or substitute with your favorite shortening or cooking oil
- Use (eight 6 inch wood skewers) or (four 10 inch skewers) to string meat
- Add Salt and black pepper to your taste
City Chicken Recipe Method:
Whisk the eggs with the white pepper, onion powder, salt and garlic powder. Rinse cubed meat and pat dry with paper towels. Dip meat into the prepared egg mixture, string meat onto the skewers tightly against each piece then roll them in flour to coat or place flour in a paper or plastic shopping bag and shake skewers of meat in the bag. Place floured sticks in refrigerator about 15-30 minutes which will help the flour to stick to the meat.
- Heat a large skillet with the olive oil using medium heat, slowly golden brown the meat on skewers on all sides. When browned to satisfaction, remove from pan and set aside.
Sprinkle the onions with a little salt and black pepper then fry them in the same fry pan oil you used to brown the skewered meat. When onions are done drain off any excess oil from pan leaving only the onions. Lower the heat to medium low and add the chicken broth, mushroom soup, lemon juice, water and thyme to the skillet, scrape up any brown bits on bottom of pan mixing it in. Heat until warm then add the meat skewers to same pan. Cover pan either with a lid or tin foil and simmer all for 45-60 minutes or until meat is very tender and sauce has thickened. During cooking keep adding small amounts of water to thin and to keep gravy level up only if needed.
Other Ways To Cook City Chicken:
1.) In a fry pan; Fry the coated cubed sticks only until the floured coating is browned, remove from skillet, place them in a roasting pan or a baking dish. Mix all the remaining ingredients and pour the liquid over meat. Cover and bake at 350-F for 45 minutes and then 20 minutes more at 325-F uncovered
2.) Crock pot city chicken; fry the coated cubed sticks only until the floured coating is browned, remove from skillet and place them in a crock pot. Mix all the remaining ingredients and pour the liquid over meat. Cook on crock pot low heat until done.
City Chicken Yields: 4 servings (2 six inch skewers each person or 1 ten inch skewer each person )
The origins of the dish are from Germany, the word "Huhnstadt" or translated "City Chicken" dates back to the early 1700s when raising chickens within city limits became illegal due to over crowding and health issues. Inexpensive cuts of pork served on skewers became a substitute for chicken as a meal. A similar dish known as "mock chicken" was described as early as 1908.
The first references to city chicken appeared in newspapers and cookbooks just prior to and during the Depression Era in cities such as Pittsburgh. During the Depression, cooks used pork because it was then cheaper than chicken in many parts of the country.