City Chicken (Mock Chicken)

City Chicken is cubes of pork placed on a wooden skewer. The dish is popular in the eastern Great Lakes region of Ohio, Michigan, Pennsylvania and Upstate New York.

City Chicken


  • 2 pounds boneless pork, cut into cubes (I use pork tenderloin)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 3 tablespoons vegetable oil
  • 1 envelope dry onion soup mix
  • 1 (14 1/2 ounce) can chicken broth
  • 1 cup water
  • Hot mashed potatoes
  • Small wooden skewers, soaked


  1. Thread pork on small wooden skewers.
  2. Combine flour, garlic powder and pepper on a plate. Roll kabobs in flour mixture until coated.
  3. In a large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for 1 hour or until tender.
  4. Remove kabobs and keep warm.
  5. If desired, thicken the pan juices and serve over mashed potatoes with the kabobs. The pan juices thicken on their own.

Posted at Recipe Goldmine by Chris in NM 2005/4/5 13:34.