City Chicken

City Chicken can be purchased pre-made or you can make your own. It is basically pork cubes (occasionally mixed with veal cubes) on short skewers. My mom loves this stuff and calls it “Chicken on a Stick”.

City Chicken


  • Cooking liquid (pork broth, white wine, and/or chicken broth)
  • City Chicken (pork cubes or pork and veal cubes on skewers)
  • Dried minced onion (1 C) - this must be dehydrated and has great flavor
  • Seasoning (you can use anything from salt and pepper to your favorite barbecue seasoning)
  • Flour for dredging
  • Oil for browning (3 – 4 tbsps)


Season city chicken well on all sides.
Dredge seasoned city chicken in flour and allow to sit for just a few minutes to allow flour to adhere.
Brown each piece on all sides, about 4 or 5 minutes per side. Brown in batches and remove to a casserole and cover to keep warm.
After all pieces have been browned, add minced onions. Pork doesn’t have a lot of flavor so be liberal with the onions.
Add pork broth and white wine, if desired. If you cannot find pork broth, do not use ham broth. Use chicken broth, instead.
Bake, covered, in a preheated 350º F oven for approximately 1 ½ hours. If you have time, turn temperature down to 220º F for another 1 or 2 hours. It makes it more tender.

This can also be made in a slow cooker. Prepare as indicated and place in slow cooker for 6 hours or more. Start on high and then reduce heat if possible. Or, prepare the city chicken the night before and put in slow cooker before you leave for work. When you get home, dinner will be ready and your house will smell wonderful.


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