CITY CHICKEN
My grandfather and grandmother first introduced me to City Chicken during my extended summer visits in the 70's and 80's. They would stop at Risch's Supermarket on Route 356/Pike Road in Sarver Pa., and take me back to a true butcher style meat counter, where you actually knew the butcher and talked to him instead of...
Provided by Scott Anderson
Categories Other Main Dishes
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Mix salt, pepper and flour in a bowl. Coat pork and veal cubes with flour mixture. Slide pork and veal, alternating meats onto skewers
- 2. In a skillet, brown meat evenly on all sides in a small amount of canola oil. Drain off any excess oil and remove skewers to a roasting pan to finish cooking in a 325 degree F preheated oven to an internal temperature of 160 degrees F. Deglaze the pan with the wine and the chicken broth, thyme and bay leaf. Scrape up any fond and reduce heat and simmer 1 hour or until sauce has reduced and is thickened. * Remove bay leaf and sprig of thyme before serving.
- 3. Serve with sauce underneath the meat and additional sauce on the side.
- 4. Goes well with baked potatoes, or a simple rice dish with some fresh grilled veggies
- 5. Cook's Note - If you desire more sauce simply thicken the sauce with a small amount of cornstarch slurry until it reaches desired consistency. This method will not produce as flavorful a sauce but a nice sauce nonetheless
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