City chicken recipe pork and veal

City chicken is actuallly made with pork & veal, not chicken. This recipe marinates the meat for 2-3 DAYS (at least 2 nights) so plan ahead.

Healthy, tender and delicious recipe for city chicken just like Grandma used to make which ironically contains no chicken at all as was traditionally popular in the Great Lakes region.

City Chicken (aka, Fake Chicken) is a traditional Polish-American dish that is beloved by many. The most curious thing about this dish is that it doesn't actually contain any chicken. Rather, your featured protein here is actually pork and/or veal #chicken #chickenrecipe #polishamericandish #dinner #maindish

This is my Dad's specialty when it comes to cooking, (meaning he is only good at a few things). He got this recipe out of our local newspaper many, many years ago and over the years his had tweaked around with it and has perfected it his way. So I'll share it will you and I hope you all enjoy it like we do.

It's time to make authentic City Chicken Recipe. It’s simple to make and yields a super tender meat that you can cut with a fork. But, despite its name this is not actually a chicken dish. It’s a local dish that is made of pork sirloin chunks or a combo of veal and pork curves that are passed through skewers, browned and then braised slowly. I have fond memories of eating city chicken as a kid and I never questioned why it was named that way as it doesn’t contain any chicken. Where Can You…

Ree Drummond, well known by her stage name Pioneer Woman, is a famous American cook, blogger, and television personality. Many people adore her food because of how easy and tasty her recipes are. City Chicken, a meal famous in the Midwest and created with pork or veal cubes on skewers to resemble chicken legs, is one of her signature recipes.

Midwestern comfort food at it's best. Pork sirloin cubes are threaded onto skewers, breaded, browned and slow braised until fork tender.

There is not a meal more nostalgic for me than City Chicken! It was a Midwest meal with the heavy immigration of Germans and Polish people coming to that area. What makes it so delicious is the combination of pork shoulder for the fat and veal, making a delicious kabob and even better gravy. The rich, fatty pork and the lean veal are a great combination.

INGREDIENTS2 pounds boneless pork, cut into 1 1/2-inch cubesSalt