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
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
- Preheat oven to 350 degrees.
- 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.
- Add eggs to a large plate and whisk with a fork.
- Add the flour and seasoned salt to another large plate and stir to combine.
- 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.
- Add the oil to a large skillet over medium high heat. Once hot, add the prepared pork and cook until browned on all sides.
- In a 4 quart baking dish, mix the soup with the water.
- 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.
- Cover the dish tightly with foil then place the lid on top of the foil.
- Bake for 1 hour then serve.
Share this:
Categories: Pork/Ham, Sauces, Snacks/Appetizers, Spices/Seasoning
Beautiful meal and interesting history lesson too. Thank you, Diane!
Thank you and you’re very welcome.
Another yummy sounding meal from Diane! I never heard of city chicken before so thanks for enlightening us.
You are very welcome and thank you! ❤️
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!)
Awe thank you!
Thank you for reblogging❤️
Interesting history Diane
I ate this all the time as a kid and they still sell it in our stores with the sticks included.
A very unique recipe. Thanks Diane.
You’re welcome!
I’ve never heard of city chicken before. Very interesting concept!
One of my favorite meals as a child and now too. Thank you ❤️
Another mouth-watering recipe from Diane’s Kitchen. Hope your summer is going well Diane and you’re finding time to rest and restore. Hugs, C
Thank you Cheryl, I’m having a tough time medically but fighting through it.
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?
Right and keep the eggs coming. After all you need to make desserts. Lol
That looks good and I have never had City Chicken before – ever. Where have I been?
Thank you Linda. With as much as your mom cooked I am so surprised. Finally I shared a new one with you. Lol
Yes you did Diane – never had it. I think I have seen it at the butcher shop (somewhere I’ve not been in a decade) but never tried it.
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?
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.
This looks so delicious. I really need to put my cooking hat on and try some of these recipes. Thanks for sharing.
It is very good and easy. Thank you and you’re very welcome.
Nice memory..we had a place called City Chicken growing up and yep…chicken on a stick! Baked in much healthier.
What a clever name!
I never thought of preparing pork this way. I will give it a try.
It’s a great old fashioned recipe and nice change to pork, enjoy Bernadette!
This is something I have not heard of before! I am keeping the recipe for future use!
A childhood favorite that I still make, enjoy!