City “Chicken”: A Midwestern Classic

The first time I encountered City “Chicken,” it was at a church potluck in rural Ohio. I remember approaching the table, laden with casseroles and desserts, and seeing these golden-brown, skewered morsels. “Chicken?” I thought, a little skeptical. One bite, and I was hooked. The savory, tender pork, simmered to perfection in a rich gravy, was a revelation. It was a dish that spoke of resourcefulness and comforting flavors, a testament to Midwestern ingenuity.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4
• Dietary Type: Comfort Food

Ingredients

• 1 lb pork tenderloin, cubed
• ½ cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ cup butter or margarine
• 2 cups milk (lowfat okay)
• 2 cups water

Equipment Needed

• 4″ Bamboo skewers
• Large plate or shallow dish
• Large skillet or Dutch oven
• Measuring cups and spoons

Instructions

1. Begin by preparing the pork. Cut the pork tenderloin into roughly 1-inch cubes. Aim for uniformity so they cook evenly.

2. Next, thread the pork cubes onto the 4″ bamboo skewers. Try to get about 4-5 cubes per skewer, leaving a little space between each piece for even cooking.

3. In a large plate or shallow dish, combine the ½ cup flour, 1 teaspoon salt, and 1 teaspoon black pepper. This is your dredging mixture.

4. Roll each skewered pork portion in the flour mixture, ensuring they are completely coated. Press gently to help the flour adhere. Reserve any leftover flour mixture – you’ll need it later to thicken the gravy.

5. In a large skillet or Dutch oven, melt ¼ cup butter or margarine over medium-high heat. Be careful not to burn the butter.

6. Once the butter is melted and hot, brown the floured meat on all sides. This step is crucial for developing flavor. Work in batches if necessary to avoid overcrowding the pan, which can lower the temperature and prevent proper browning.

7. Remove the browned meat from the skillet and set aside.

8. In the same skillet, combine the 2 cups milk, 2 cups water, and any leftover flour mixture. Whisk constantly to prevent lumps from forming. Bring the mixture to a simmer, stirring frequently. The flour will thicken the liquid to create a gravy.

9. Add the browned meat back to the skillet. Ensure the skewers are submerged in the gravy.

10. Cover the skillet or Dutch oven and reduce the heat to low. Simmer gently for 1 to 1 ½ hours, or until the pork is tender and cooked through. Check the meat periodically and add a little more water if the gravy becomes too thick.

11. After simmering, check the internal temperature of the pork with a meat thermometer. It should reach 145°F (63°C) to ensure it is fully cooked.

12. Remove from heat and serve hot.

Expert Tips & Tricks

• Don’t skip the browning step: It’s essential for developing a rich, deep flavor in the gravy.
• Use a heavy-bottomed skillet or Dutch oven: This will help distribute the heat evenly and prevent scorching.
• Adjust the gravy thickness: If the gravy is too thin, whisk in a little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking. If it’s too thick, add a little more milk or water.
• For extra flavor, add a bay leaf or a sprig of fresh thyme to the gravy during simmering. Remember to remove them before serving.
• To speed up the cooking process, you can use a pressure cooker. Reduce the simmering time to about 30-40 minutes, following the manufacturer’s instructions for your specific pressure cooker.
• If you are using bamboo skewers, soak them in water for at least 30 minutes before threading the meat. This will prevent them from burning during cooking.

Serving & Storage Suggestions

Serve City “Chicken” hot, straight from the skillet, spooning plenty of the delicious gravy over top. It pairs well with mashed potatoes, egg noodles, rice, or buttered vegetables like peas or green beans. A side of crusty bread is also perfect for soaking up the gravy.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a little milk or water if necessary to thin the gravy. You can also reheat in the microwave, but be careful not to overcook the pork.

For longer storage, City “Chicken” can be frozen for up to 2-3 months. Thaw completely in the refrigerator before reheating. Be aware that the texture of the gravy may change slightly after freezing and thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	374.3 kcal	N/A
Calories from Fat	181 g	48%
Total Fat	20.1 g	31%
Saturated Fat	11.4 g	57%
Cholesterol	121.4 mg	40%
Sodium	805.5 mg	33%
Total Carbohydrate	18 g	5%
Dietary Fiber	0.6 g	2%
Sugars	0.1 g	0%
Protein	29.2 g	58%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Chicken “Chicken”: While the original uses pork, you can substitute chicken thighs or chicken breast cut into cubes. The cooking time may need to be adjusted slightly.
• Vegetarian “Chicken”: For a vegetarian version, use firm tofu or seitan cut into cubes. Marinate the tofu or seitan in a savory broth before threading onto skewers and browning.
• Gluten-Free: Use a gluten-free flour blend for dredging the meat and thickening the gravy.
• Spicy “Chicken”: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for a little heat.
• Herb Variations: Experiment with different herbs in the gravy, such as rosemary, sage, or oregano.
• Mushroom Gravy: Add sliced mushrooms to the skillet after browning the meat for a richer, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Why is it called City “Chicken” if it’s made with pork?
A: The name likely comes from the fact that pork was a more affordable alternative to chicken in urban areas during the Great Depression. The dish was intended to mimic the appearance and flavor of chicken drumsticks.

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for its tenderness, you can also use pork loin or shoulder, but be sure to trim off any excess fat. The cooking time may need to be increased slightly to ensure the pork is tender.

Q: Can I make this dish ahead of time?
A: Yes, City “Chicken” can be made a day or two in advance. Store it in the refrigerator and reheat gently on the stovetop or in the oven.

Q: How do I prevent the gravy from being lumpy?
A: The key is to whisk the flour into the milk and water mixture thoroughly before adding it to the skillet. Continuous stirring while the gravy simmers will also help prevent lumps from forming.

Q: Can I add vegetables to the gravy?
A: Absolutely! Diced carrots, celery, and onions can be added to the skillet after browning the meat for a heartier dish.

Final Thoughts

City “Chicken” is more than just a recipe; it’s a taste of history, a testament to resourcefulness, and a warm hug on a plate. Whether you’re looking for a comforting weeknight meal or a dish to impress your guests, this Midwestern classic is sure to deliver. Gather your ingredients, follow the steps, and get ready to experience a flavor that will transport you back to simpler times. And don’t be shy about putting your own spin on it – cooking is all about experimenting and making a dish your own. I encourage you to try this recipe and share your feedback. Pair it with a crisp green salad and a glass of your favorite beverage for a complete and satisfying meal.