City Chicken with Gravy

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.
City Chicken with Gravy | Dishin' With Darla

The name “City Chicken” comes from the late 1800s and the early 1900s when chicken was more expensive than veal and pork. 

Serving Suggestions: mashed potatoes or mashed cauliflower for the gravy!

City Chicken with Gravy

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.
Prep Time35 mins
Cook Time1 hr 15 mins
Total Time1 hr 50 mins
Course: Appetizer
Cuisine: American
Servings: 6 servings

Equipment

  • Wooden skewers
  • Large Dutch oven

Ingredients

  • 4-6 large country-style pork ribs (basically boneless strips of pork shoulder, cut into cubes size of veal stew meat (1.5” x 1.5”))
  • 1-2 lb veal stew meat (cubed, can usually buy in-store like this)
  • 1.5 c flour (to dredge meat)
  • 1 T sage
  • ½ T paprika
  • 1 t salt
  • 1 t pepper
  • 4 eggs (beaten)
  • 2-3 c breadcrumbs (I make my own but store-bought works)
  • ½ c olive oil (for pan)
  • 2 15 oz cans chicken broth
  • 3 T flour
  • 3 T butter

Instructions

  • Preheat oven to 325 degrees.
  • Mix flour with seasonings and put on a shallow plate.
  • Put eggs in a long casserole dish.
  • Put breadcrumbs on a shallow plate.
  • Take a cube of pork and stab onto a skewer. Then add a veal cube. Repeat 3 times.
  • Don’t squish them together – if there is not enough room, remove a piece or two.
  • Prepare all skewers with meat.
  • Roll each prepared skewer in flour, dip and roll in egg, then roll in breadcrumbs.
  • Put olive oil in roaster or skillet for browning, and turn heat on to medium-low.
  • Cook each skewer on all four sides until browned.
  • Breadcrumbs can burn, so keep the heat at medium-low. They will brown quickly.
  • Do not have the skewers touch, do browning in batches.
  • When done, arrange skewers in roaster. They can touch now, but minimize stacking the best you can.
  • Pour about ½ can of the broth around the edge.
  • Cook for one hour, then check the meat. It should be fork-tender.
  • Remove top and cook for another 10-15 minutes.
  • Remove from oven and arrange meat on a serving plate, then cover with foil.
  • Add remaining can of broth to juices. If you did not get much juice, add more broth, but just enough to make gravy. Scrape pan to get every bit of residue.
  • Make a roux of butter and flour, the amount depends on the amount of juice but start with 3 T of each.
  • Melt butter, add flour and cook for a few minutes but on low heat – do NOT burn.
  • It should get white and foamy.
  • Add juices and stir to thicken. If you only have 1c of juice, add broth to make 2.
  • Taste and season with salt and pepper.
  • Serve immediately.
  • ENJOY!

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