City Chicken
City Chicken - Easy, authentic Polish recipe! Cubed pork skewered, breaded and baked until golden and mouth-watering tender. Makes the ideal holiday meal or Sunday Supper.
Servings: 4
Calories:
Ingredients
CITY CHICKEN:
- 1 1/2 pounds pork cut in 1 1/2" cubes
- salt and pepper to taste
- 2 large eggs beaten
- 1 1/2 cups seasoned breadcrumbs
- vegetable OR oil for frying 1/4 to 1/2" in bottom of skillet
- 6-8 6 inch wooden skewers
- 1/2 cup chicken stock
GRAVY:
- pan drippings (from browning city chicken)
- 1/4 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons all purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme remove from stem and minced OR 1/2 teaspoon dry
- 2 teaspoons worcestershire sauce
- 1 teaspoon soy sauce
- salt and pepper to taste
Instructions
CITY CHICKEN:
- Preheat the oven to 350°.
- Cut the pork into 1 1/2″ cubes then add several cubes of meat to the skewers (about 4-5 pieces leaving a base for handling). Season with salt and pepper and set aside.
- Set up a dredging station in two shallow bowls: beaten eggs in one bowl, seasoned breadcrumbs in the other.
- Roll the pork skewers in the egg mixture then dredge in the breadcrumbs, rolling to coat on all sides and ends.
- Add the oil to a large skillet so there’s about 1/4 to 1/2″ inch of oil (the amount will vary with the size of the skillet).Heat the oil to about 350° over medium to medium high heat. If you don’t have thermometer, drop a couple of dry breadcrumbs into the oil. You want them to bubble slightly and float to the top. If they sink, the oil isn’t hot enough. If they burn up, the oil is too hot and you’ll want to adjust the heat on the stove accordingly.
- Add the skewers to the hot oil turning to lightly brown on all sides, working in batches if necessary so you don’t crowd the skillet (save pan drippings for gravy!).
- Transfer the skewers to a shallow baking dish leaving space between them, then pour the chicken stock between the skewers. Cover tightly with aluminum foil and bake 25 minutes. Uncover and continue baking 5 minutes more to crisp the breading.
GRAVY:
- Remove excess oil from the same skillet you browned the skewers.
- Warm over medium heat then add the wine, scraping browned bits from the bottom of the pan and letting the wine reduce.
- Lower heat to medium low then add the butter to the skillet. Once it melts, sprinkle flour over the top. Stir and cook 1 minute.
- Slowly pour in the chicken stock whisking constantly then add finely minced thyme. Simmer 5-7 minutes or until the gravy is smooth and thickened.
- Add soy and worcestershire sauces. Continue simmering 2-3 minutes then taste the gravy and season with salt and pepper as desired.