City Chicken

My City Chicken is actually pork cut into cubes, speared onto skewers, covered in a light coating, browned and baked in condensed soup in the oven.

According to Wikipedia, City Chicken typically has cooks using meat scraps to fashion a makeshift drumstick from them. During the Depression, cooks used pork or in some cases veal because it was then cheaper than chicken in many parts of the country, especially in those markets far from rural poultry farms.

Spear the pork cubes onto the skewers.

I cut the ends off of my wooden

skewers so they would fit in my dish.

Add the eggs to a large plate

and whisk with a fork.

Mix the flour and seasoned

salt on a large plate.

Roll the pork into the egg and then

seasoned flour, on all sides.

Heat the oil in a large skillet

over medium high heat.

Add the pork and brown on all sides.

In a 4 quart baking dish, mix

the soup with the water.

Add the pork on top of the soup.

Using a spoon, add a light coating

of soup on top of the pork.

Cover the baking dish tightly with foil

then place the lid on top of the foil.

Bake in a preheated 350º oven

for 1 hour then carefully remove

the lid and foil.

Place on a serving plate then serve!

City Chicken

  • Difficulty: Easy/Intermediate
  • Print

http://www.InDianesKitchen.com

Ingredients

  • 6 boneless pork chops 1″ thick, cut into bitesize cubes
  • skewers
  • 2 eggs
  • 1 cup all purpose flour
  • 1 tsp. seasoned salt or to taste
  • 2-3 Tbsp. vegetable oil
  • 2 – 10.5 oz. cans condensed cream of chicken soup
  • 1/2 cup water

Directions

  1. Preheat oven to 350 degrees.
  2. Spear the pork cubes with the skewers. Cut off the excess skewer ends if they look like they won’t fit in your baking dish.
  3. Add eggs to a large plate and whisk with a fork.
  4. Add the flour and seasoned salt to another large plate and stir to combine.
  5. Roll a pork skewer into the egg and then the flour, coating all sides. Set aside on a piece of waxed paper then repeat with the rest of the skewers.
  6. Add the oil to a large skillet over medium high heat. Once hot, add the prepared pork and cook until browned on all sides.
  7. In a 4 quart baking dish, mix the soup with the water.
  8. Lay the pork skewers on top of the soup. Take a spoon and spread a light coating of the soup on top of the pork.
  9. Cover the dish tightly with foil then place the lid on top of the foil.
  10. Bake for 1 hour then serve.

http://www.InDianesKitchen.com

27 Comments »

  1. this sounds like a throwback from grandma’s kitchen when times were tough. Grandma was at her best during those times and she cooked with love and devotion. (Kind of like you!)

    Like

  2. Interesting story behind it, and I can just imagine that happening. My mother grew up on a farm during the Depression. Why would you wring a few necks when you had just butchered a hog?

    Like

  3. That can be a confusing dish to give to your guests … “Hey guys, come over for City Chicken – you will love this pork!” 😄.
    Just a question Diane: Why do you cover your dish with both foil and the lid?

    Like

    • Hahaha Where I live they sell the chunked up pork with the sticks and sell it as city chicken. It is a very common dish in the Midwest. I used the foil and lid because so much steam tends to escape with just the lid and foil doesn’t seal tight on my casserole dish, however, using both keeps the pork moist.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.