Ingredients at Firehouse Pantry
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City "Chicken"
This recipe originated during the 1930's, when chicken
was expensive and hard to come by in the cities.
These mock chicken legs became a favorite.

Submitted By: Mary Kolling (Robbie's mom)
Prep. Time: 1:40
Serves: 4

2 lb. pork AND/OR veal tenderloin - cubed
1/2 cup all-purpose flour
1 Tbls. seasoned salt
1 1/2 tsp. black pepper
1/4 cup butter OR margarine
2 cups milk - low-fat okay
2 cups beef broth
2 Tbls. Worcestershire sauce

Ingredients at Firehouse Pantry

-Thread meat cubes onto 4" bamboo skewers.
-Combine the flour, salt, and pepper on a plate; roll skewered meat in flour mixture; reserve leftover flour mixture.
-Brown all sides of meat in butter.
-Combine remaining ingredients with the leftover flour mixture; add to meat.
-Cover and simmer over low heat for 1 1/2 hours, stirring occasionally.

Make It A Meal: Serve with Garlic Parmesan Mashed Potatoes and Peas'N'Mushrooms.

22 Visitor Comments About This Recipe
  • a very similar recipe has been a family favorite for years...we alternate the pork with chunks of veal

  • Yum, yum. I have not been able to find a really good city chicken recipe. This one reminds me of my childhood and the great comfort food that is in demand these days. I did cut the broth to 1 cup for a nice rich tasting gravy. Thanks!

  • Our family uses the alternating pork and veal steps. In addition, it calls for dipping in beaten egg then in seasoned bread crumbs. Pretty tasty.

  • My mother made this 50 years ago. Coming form a Russian Polish family...could it be an ethnic dish? I can barely wait to try it.

  • My family uses a combination of pork and veal, but the rest of the recipe is the same. Great for the crockpot, and works great as an unusual meal for company

  • my mother made this and we used pork, beef and veal and dip it in seasoned flour and then dip in egg and then in bread crumbs and then deep fry in oil. Great for parties.

  • Just the right recipe to remind me of comfort food not prepared for 25 years.  An old favorite of now grown children.

  • City Chicken should be fried.

  • it is a family tradition in my family to always have city chicken for xmas day dinner. of all the recipes i have seen for this i have never seen one like my mother use to do. she done everything as your recipe calls for except we use depending how much you make, for the gravy we pour cream of mushroom & cream of chicken soup all over it, some real sliced mushrooms if you like them, and some paprika, turmeric, fresh parsley, cover bake slow for a couple hrs. everyone who has ever sat at our xmas dinner table has wanted that recipe before they left. i hope you try it as i will be enjoying it again this year with my family.

  • Your recipe for City "Chicken" is EXCELLENT! I used rice as a side dish but NEXT time I'll do mashed tater's. I am curious, though, as to what the etymology of the name is.

  • I have been making city chicken for 45 years. I place pork and veal cubes on skewer.. I salt and pepper them, dip them in beaten egg, dredge in homemade cracker meal and fry until golden. I peel some carrots and slice them lengthwise. I do this with celery ribs also. I place the carrots and celery in a 9 x 13 pan and use them as a rack. I add 1/4 cup chicken broth to the pan and place the city chicken on top of the celery and carrot strips. I Cover them with foil and bake in a 350 degree oven until tender, one to one and half hours. I serve them with mashed potatoes and creamed peas and carrots.

  • This was a favorite of mine as a child. My mother called it "mock chicken legs". She made it with alternated pork and veal chunks and coated the meat with seasoned flour, beaten egg and milk. She baked the meat and didn't bother with a gravy. I believe the reason it was called city chicken or mock chicken legs was that during the '30s chicken was not as abundant as now and was expensive, and both pork and veal were more economical. So city folks made their "chicken legs" with pork and veal.

  • As with the rest of you, this is an old family recipe that my mom used to make. When my dad was quite old and sick and living with my brother and sister-in-law, I got a frantic call from her asking me “what in the world is city chicken?” That’s all my dad wanted to eat and she had never heard of it. In my family rendition, crushed crackers are used for the breading.

  • I'm from Ohio, originally, and city chicken was a great's so good to have an unusual recipe to serve guests that still tastes like "down home cooking." The recipe I use is my mother-in-law's. Alternating cubes of pork and veal are threaded on skewers then dipped in beaten eggs, rolled in seasoned flour and bread crumbs, then dipped and rolled again! Fry in oil or butter until golden. Place in a 9 x13 pan, on a rack of celery stalks and slices of onion, to which a little water has been added. Cover with foil and bake for about an hour at 350. Remove foil to brown and bake for another half-hour. We serve it with mashed potatoes, the vegetables & the au jus gravy from the pan....I served this to my daughter's in-laws (from Chicago) who were delighted--they hadn't had it in years. They called it mock chicken. The name comes from the Depression years. In the country people kept chickens and could have fried chicken when they wanted. In the city, chicken was hard to come by, so they created their own!

  • This was the most fabulous City "Chicken" I have ever made in my 20 years of preparing it!As everyone else my mother made "city chicken". The only other thing we did was alternate pork, veal and beef on the skewer. She did dip and bread them(I believe it was corn flake crumbs)and baked them. But boy oh boy the memories!

  • We grew up eating "Mock Chicken Legs". We thought it was a Penna. Dutch recipe but no one else I asked that was Penna Dutch ever heard of it. I don't know where my family got the recipe but we love it. My mom used beef and pork cut into cubes and put on skewers. She dipped in bread crumbs and fried lightly in oil. Bake in a covered pan with a little water for about an hour. She served with mashed potatoes or potato filling and carrots. We love this recipe.

  • Wow, I finally got around to googling City Chicken just to see what the origin was. I grew up in Pittsburgh and my mother used to make this all the time (I never knew if it was just a Pgh thing or what). I left there over 25 years ago and hadn't eaten it in FOREVER. She makes it when she comes to visit in Virginia where I live now. I have made it twice myself but my recipe doesn't call for gravy or using the celery, carrots or onions I see here (because she never did it so I had no clue about this paret) I brown it and then put it in the oven though, and I was pretty proud of myself when it was done. Tender and yummy!!

  • I Made this for my Hubby for the first time & he LOVED it! He even asked me to make a batch to bring to his buddies at work!

  • I'm a native Texan who has recently relocated to Ohio. Upon finding "city chicken" - cubes of pork threaded onto wooden skewers - prepackaged in the meat section of the grocery store, I immediately became curious about it. There's no such animal in Texas! I found this recipe after doing an internet search and decided it sounded tasty. It's now a favorite in our household.

  • I understand from childhood, that City Chicken is a Hungarian dish. I just tried some tonight before reading all of this. My mother has dimentia and doesn't even remember making City Chicken, let alone what it actually was. It was delicious. Been married 22 years and just remembered the dish. Fun and good!

  • coming from a polish/jew back round this sure brings back memories of my mothers cooking. she used sq.chuncks of darkmeat chicken and veal.Tipped in flour, egg and cracker meal all on a wooden stick. Golden browned in the pan for color then placed in the oven. infact I am going to give it try myself. All this is making me hungry

  • This was the biggest hit with my family in 12 years! The only thing I would do is cut the pepper in half. My family is real sensitive to spicy food and they commented that it was a little too hot. ther than that. I will use this recipe for years to come!!!

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