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.
- 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
- Thread pork on small wooden skewers.
- Combine flour, garlic powder and pepper on a plate. Roll kabobs in flour mixture until coated.
- 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.
- Remove kabobs and keep warm.
- 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.