Ingredients
The following ingredients have 5 Servings
- 3 pound(s) boneless pork pieces 1 inch by 1 1/2 inch cubes
- 8-10 small skewers (6 inches long)
- 3/4 cup(s) flour
- - salt and pepper
- 3 - 5 small bay leaves
- 2 teaspoon(s) french thyme or just thyme (i love the flavor of thyme)
- 2 cup(s) chicken broth
- 1 cup(s) water
- 1/4 cup(s) vegetable oil
Instruction
- City Chicken bought from the grocery store all ready cut up and has skewers with it. Put 4 pieces of pork loin on each skewer. --- I always rinse the meat first before I do anything else.
- Wash the pork off and pat some of the water off with a paper towel. Lay the pork skewers out on wax paper. Salt & pepper on both sides.
- Place your flour in a bowl and roll your skewers in flour till nicely coated and set them on a plate.
- Now, heat up 1/4 cup of vegetable oil in a large deep pan and once oil is hot place your skewers down inside pan and brown pork on each side. (Depending how hot your pan gets it should be 5 - 7 minutes on each side.)
- Browning the other side now.
- Now, remove the skewers from pan and put on a new plate. Pour out any extra oil into a small ceramic dish.
- Pour in your chicken broth and water and scrap bottom of the pan for the brown bits.
- Add your chicken broth, water, bay leaves and 2 tsp of thyme. (I heat my chicken broth w/water in the microwave to it's nice and hot.) Now place your pork skewers back inside the pan. Turn on to a medium heat so the sauce is simmering and let cook for 30 - 40 minutes.
- Made City Chicken served over Lundberg's Jubiliee rice with corn cake muffins. Yumm 1/21/13
- Sept. 14th, 2018 - Made this for dinner tonight and served it over mashed potatoes.
- February 21, 2016 --- I wanted to share that we tried making the city chicken with almond flour and it was a success. For those trying to avoid or cannot have wheat this is a great alternative and it was very tasty as well.
- Sept. 14th, 2018 -- City Chicken coated with coconut flour served over spaghetti squash.
