CITY CHICKEN

City Chicken image

Provided by Scott Anderson

Time 1h25m

Number Of Ingredients 12

1 lb pork loin, cut into 1 ½ inch cubes
1 lb veal, cut into 1 ½ inch cubes
1 1/2 c ap flour
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp smoked paprika (optional)
2 c chicken broth
1 c dry white wine
1 sprig(s) fresh thyme
1 bay leaf
8 stick 6 inch heavy wooden skewers
canola oil - as needed

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