{"id":1138,"date":"2010-01-10T00:00:00","date_gmt":"2010-01-10T00:00:00","guid":{"rendered":"https:\/\/stolenmomentscooking.com\/index.php\/2010\/01\/10\/city-chicken\/"},"modified":"2023-03-10T13:33:52","modified_gmt":"2023-03-10T13:33:52","slug":"city-chicken","status":"publish","type":"post","link":"https:\/\/stolenmomentscooking.com\/city-chicken\/","title":{"rendered":"City Chicken"},"content":{"rendered":"
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This weekend, my in-laws came over to celebrate a VERY late Christmas with us. When I was thinking of the menu for the night, I kept thinking back to the first time we all went out to dinner together. So I settled on a re-creation of what I knew was my father-in-laws favorite dish.<\/p>\n

I did a little bit of research on City Chicken and I was surprised to realize it\u2019s not a dish that\u2019s around much anymore. I think part of the reason has to do with the changing meat prices over the years.<\/p>\n

You see, City Chicken was developed around the 1930s as a way to knock-off chicken without spending the money on chicken. The traditional City Chicken recipes uses cubes of pork, veal and beef. The cubes of meat are skewered, breaded, fried and baked. The thought is that the meat on the skewer resembles a chicken leg. Obviously these days it would be much more economical to just make some breaded chicken legs.<\/p>\n

However, City Chicken definitely stands on its own as a tasty, down-home comfort food. I made our skewers with just pork and they were so delicious. My husband is insisting that this recipe makes it onto our regular rotation.<\/p>\n<\/div>\n\n

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City Chicken<\/h3>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Keyword: <\/span>chicken<\/span><\/div><\/div>\n\n\n\n\n\n

Ingredients<\/h3>