City Chicken, a dish with a playfully misleading name, often sparks curiosity. Is it chicken? Not quite! This Polish-American recipe, also known as mock chicken, is a delightful culinary invention with a rich history, especially resonating with fans of hearty, comforting dishes like those championed by the Pioneer Woman. While you won’t find this exact recipe on Ree Drummond’s blog, the spirit of resourceful home cooking and family-friendly meals is perfectly aligned with her style. Let’s dive into the story behind City Chicken and explore how to make this unique dish a star in your kitchen.
City Chicken’s origins trace back to the early 20th century in the Rust Belt cities of Pittsburgh, Pennsylvania, and Cleveland, Ohio. From there, it spread to other Great Lakes urban centers like Detroit and Buffalo. This dish is pure nostalgic comfort food, born out of necessity and ingenuity.
city chicken skewers on Polish pottery
The “city” in City Chicken isn’t about urban flavors, but rather urban economics. During the Great Depression, chicken was a luxury. Resourceful cooks, often Polish-American immigrants, turned to more affordable meats like pork and veal. They would cube these meats, often using scraps to minimize waste, and thread them onto wooden skewers. The clever part? They shaped these meat skewers to resemble chicken legs, creating a “mock chicken” that was both satisfying and budget-friendly. This resourceful approach mirrors the Pioneer Woman’s philosophy of making delicious meals with accessible ingredients.
The skewers were then breaded and cooked, either fried, baked, or a combination of both. The result is a flavorful, comforting dish that eats remarkably like fried chicken, offering a similar crispy exterior and juicy interior.
One of the charming aspects of City Chicken is its versatility. Just like Pioneer Woman recipes often offer variations and customizations, City Chicken can be cooked in several ways. You can deep fry it for a truly crispy crust, pan-fry it for a slightly lighter version, or bake it for a healthier approach. Some cooks even prefer to fry the skewers to get that golden-brown breading and then finish them in the oven to ensure the meat is cooked through and tender.
Serving suggestions for City Chicken are as varied as cooking methods. While some enjoy it with gravy, a simple mushroom sauce, like a creamed mushroom sauce, complements it beautifully, adding a touch of richness and earthiness. This pairing elevates the dish, making it suitable for family dinners or casual gatherings – very much in line with the Pioneer Woman’s style of homey yet delicious food.
three city chicken skewers on polish pottery
For those looking to adapt this classic for modern dietary needs, City Chicken can also be made into a lower-carb dish. Swapping out traditional breadcrumbs for alternatives like ground almonds, a mix of ground almonds and Parmesan cheese, or even ground pork rinds can provide a satisfyingly crispy coating without the carbs. This adaptability is another reason why City Chicken resonates with the spirit of home cooking – it’s a recipe that can be tweaked to suit different tastes and preferences.
City Chicken is more than just a meal; it’s a taste of history, a testament to culinary creativity, and a truly comforting dish. While you might not find a “Pioneer Woman City Chicken Recipe” explicitly named, the values of resourcefulness, family-friendly cooking, and delicious, satisfying meals are at the heart of both City Chicken and the Pioneer Woman’s culinary world. So, embrace this nostalgic recipe, gather your ingredients, and bring a piece of culinary history to your table. Smacznego!
Recipe for City Chicken (Inspired by Tradition)
Description: A nostalgic comfort food with Polish-American roots, made with pork and veal skewers breaded and cooked to resemble chicken legs.
Ingredients:
- 1 1/2 pounds pork, cut into 1 – 1 1/2 inch cubes
- Seasoning salt
- Wooden skewers (4-inch)
- Flour, for dredging
- 2 eggs, lightly beaten
- 2 tablespoons water
- 2 cups seasoned breadcrumbs
- Oil for frying (or baking, see instructions)
Instructions:
- Preheat oven to 350°F (175°C) if baking.
- Season pork cubes generously with seasoning salt. Thread onto wooden skewers.
- Set up a breading station: Place flour in one shallow dish, beaten eggs with water in another, and breadcrumbs in a third.
- Roll pork skewers in flour, ensuring all sides are coated. Dip in the egg mixture, then roll in breadcrumbs, pressing gently to adhere.
- For frying: Heat oil to 350°F (175°C) in a large skillet. Brown the breaded pork skewers in the hot oil on all sides. This step is just to brown the breading, not to fully cook the meat.
For baking: Skip frying and proceed directly to step 6. - Place the skewers in a baking dish. Cover with foil and bake for 20 minutes.
- Remove foil and bake uncovered for another 5 minutes to crisp up the breading. Ensure the pork is cooked through.
Notes:
- For extra moist City Chicken when baking, place a wire rack in your baking dish and add a little water to the bottom to create steam.
- Alternatively, bake the skewers on top of crumbled foil or vegetables to keep them out of any accumulated juices.
- Adjust baking time as needed to ensure pork is cooked through, depending on the size of your cubes.
- Serve with your favorite sides. Mushroom sauce, mashed potatoes, or a fresh salad would be excellent accompaniments.
Enjoy this Pioneer Woman-inspired take on a classic comfort food!
