COAL REGION CITY CHICKEN
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- Опубліковано 15 жов 2024
- Here's how to make the yummiest chicken that isn't chicken! Otherwise known as mock chicken legs! A Coal Region staple but popular in many Polish American family households! Learn the history and how to make this yummy dish with few ingredients!
COAL REGION CITY CHICKEN
INGREDIENTS
1 1/2 pounds pork shoulder, cut into 1½-inch cubes
1 1/2 pounds veal stew meat (use all pork if you can't find veal)
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
2 large eggs, beaten with 3 tablespoons water
2 cups seasoned dry breadcrumbs
Vegetable oil, for frying
1/2 cup chicken broth or water
DIRECTIONS
Heat the oven to 325°F.
Onto 12 to 15 wooden skewers, 4 to 5 inches long, alternately thread the pork and veal cubes.
Generously season with salt and pepper.
Dust the skewers with a little flour, shaking off any excess.
Coat the meat with the beaten eggs, then coat with the breadcrumbs.
In a large skillet, pour in the oil to a depth of about 1 inch and heat over medium-high heat.
Working in batches, fry the meat until well browned on all sides.
Arrange the skewers in a 13-by-9-inch baking dish.
Pour the broth into the dish. Cover the dish tightly with foil and bake for 1 hour.
Uncover the dish, increase the oven temperature 350°F, and continue to bake for 15 to 20 minutes more, until the desired degree of doneness.
Then serve with your favorite sides!
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My husband's favorite meal. His mom wasn't Polish but did live in Detroit before he was born. My sister married a Polish guy and one of the meats at the shower9which was like a wedding reception to me) was city chicken. Also stuffed cabbage , a whole roaster full. We live in the suburbs of Detroit and I can still buy the ready to cook city chicken skewers at the butcher shop.
That's great! It's nice and handy when they are pre-skewered!
My Mother used to make city chicken. She wouod use the veal, pork and chicken and would dredge the "sticks" in flour and fry. After frying she would put some chicken broth in the same pan and put on a low flame for about 1hour with the lid on. With the drippings Mom would make a gravy and serve with mashed potatoes. So yummy! She was born in Pennsylvania and came from Ukrainian/Russian hertiage. I will have to make these again soon! Thanks for the history lesson.
You're welcome!
My mom made these when I was at home and she just dredged them in flour and browned them in a skillet but she stuck them in the oven in the same cast iron skillet. She served them with mashed potatoes and gravy that she made with the drippings also. Mmm, they were good, that was back in the 50’s-60’s.
Oh My goodness Helga, I love the History parts! I love your cooking!
Thanks so much!
Hey Helga! OH this dish brings all the memories back to me of my Grandma making this for us in Ohio growing up!! I havent had it in 40 years! Now I totally am gong to make this! Thank you thank for the recipe!
You're very welcome!
I'm in my 60's now, but I remember as a kid my mom would buy City Chicken at the Weis Market in Shamokin PA. And your right. It wasn't Chicken at all. It would come on a stick with breading on it looking like a Chicken Drum Stick. This definitely brought back some good memories. Although my mother never made them from scratch.
My Dad was born in 46 in OH and told me that chicken was a Sunday dinner thing when he was growing up. Special. We had it regularly when i was coming up in the late 70s and into the 80s. My parents loved fried chicken !!
Interesting! I love fried chicken too!
Thank you for sharing the history of the recipe! Since I started my channel I have found that it is so important to do that. Folks are so accustomed to recipes that have been modernized and they get confused when we share recipes from a different century. I like the idea of researching and sharing the history of recipes. Thanks again for sharing this OLD recipe! I will definitely be trying this one. My husband loves pork. Blessings to y’all. ❤️🙏
Thanks so much!
Love it! I dated a man from Frackville and he talked about City Chicken. I’m from Delco.
Oh yes, it's a staple in the Coal region! You're a little south for that!
Now I can do something else with country style ribs other than bbq. Great recipe and an awesome history lesson. 😀❤
Glad you enjoyed it!
Interestingly enough with all the Polish, Carpatho-Rusyn, and Ukrainian immigrants that came to Connecticut this dish is unknown here. I’ve always wanted to try it, so now I can! Thanks Helga! John
That is interesting! Well, give it a shot, I don't think you'll be disappointed!
Great video, I love City Chicken.❤
Me too! And my mom says it hits the marks like her mom's did!
you always come up with mouth watering recipes thank you
You're welcome!
Helga how interesting the history of City Chicken. Thank you for sharing such a heartwarming history of City Chicken development. Thank you for sharing recipe I will be trying this for sure. Looks so delicious and crispy. Love from Ky. 🐓🐓🐓🐓
Glad you enjoyed it!
Grew up in Detroit, love City Chicken. I’ve lived in Tennessee for 26 years and have made it for my southern husband. I use pork and veal, of I can find it. Otherwise, I use pork, too. Boneless country ribs are the best for it. I make mine exactly like yours nut add a little Maggi to the broth.
That is awesome!
Sounds great helga. I've been told i make great bbq chicken. I just use leg quarters and a special seasoning. Cooked over charcoal, sometimes it takes 45 minutes, sometimes 1 and a half hour. But it is pretty good. I too have german and dutch heritage. I love to cook because i grew up watching my grandma cook and bake.
Sounds good to me! Glad you enjoy cooking!
As a kid growing up, my best friends, our next door neighbors were from “up state Pennsylvania”. Coal mining country. I should be familiar with this recipe.
Interesting history! The City Chicken looks yummy :-)
It is! Thank you!
This was delicious-moist and tender inside and crispy outside. Thanks so much for sharing!❤
Glad you enjoyed it!
HOT DAMN!!! Yippee Skippy!!! Thanks!
LOL, you're welcome!
Interesting history and meal, thanks for sharing!
You're welcome! Good to see you!
Growing up in Scranton post WW2 I remember as a child these being called mock chicken legs, My aunt would send me on an errand to buy them from the local grocery store butcher that had them premade and were breaded. My recollection was the meat was ground breaded and formed on a small stick. By the way I am Lithuanian.
I think each community had their own way. I've seen some like that, also. But any way you make 'em, they're good!
Welcome back. This chicken looks not only good, but fun. The stores and the food in the coal region is so special. Ring bologna. Yum.
Liver sausage the same way in a ring with a skin casing. The best crusty rye bread from the bakers truck. Fresh pork kiebasie and grated fresh horse radish. Great cabbage and red beet soups. Foods of my childhood.
Foods of the region!
Amen!
That looks delicious. I swear I can smell it cooking.
Thank you!
good lesson, good cooking, good looking store!
Lookin' good Helga!... Gonna try this one too.
Thank you!
When I 1st moved to SE Florida, I went to the grocery store and asked for City Chicken, the Butcher had no Idea what I was talking about. 😂 he actually said must be a northern thing. ❤
LOL! Well, maybe he learned something that day, LOL!
Love your Chanel Helga.
Thank you so much!
cool story, delicious recipe, glad to see you back!
Thank you!
Mornin' Helga:
It's me again..Dave from Berwick. It's been awhile, sorry. I'm still alive, although I did have a heart attack in March with an open heart triple bypass.
When I worked in Hazleton, my secretary used to bring City Chicken to work. I had NEVER heard of it? She didn't use the skewers. She just cooked the pork in pieces. I thought it was one of the best things I ever ate. The company closed before I could get her recipe and we don't keep in touch, but now I think I've found it?
My wife and I still go to Elysburg to Massers Chicken Shack a lot for fried chicken. I think they have the best fried chicken on the planet. Not sure what they do to it, but it's great!
Keep the videos coming, I love 'em.
Have you ever made baked Sweet Potatoes and Apples? I may have asked you that before?
One of our church wives made them for church dinners, but sadly she passed and NO ONE else can get it right. Just thought I'd ask.
Stay well.
God bless:
Dave from Berwick
Hi Dave! I'm so sorry you've had such a rough year! But glad you're doing better now! Massers does have really good fried chicken. I like their ribs, too. Yes, I have made sweet potatoes and apples but didn't do a vid of it yet. So, thanks for the inspiration because I might just do that this week!
How clever. Thank you Helga. 😊
You’re welcome 😊
Woah! Where have you been? Good to see you again
Awe! Thank you! I've just had a super busy schedule between work, farm, home, school and I wasn't even home much to cook most of the summer. And I was sick a couple times which slowed me down a bit, too. But think I have my act back together! I do try to stay active on the FB page even if I'm not with YT. facebook.com/PennsylvaniaCooking
Nice little market👍👍🎩🐎🌄
It's awesome! And we have a few like that. I love where I live!
Thank you for sharing the history behind what you're making today. I think it's important that we cherish these old-time recipes and continue to teach them to new generations. I was wondering what your background is are you German? Would love to see a video on some German PA Dutch cooking. Love your channel God bless you and your family.
I've got lots of videos of PA German cooking on my channel! 3/4 of my family is from Eastern Germany and Switzerland and I grew up cooking with Amish neighbors.
Here's a few--
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Thank you I will make this soon.
Most welcome 😊
Looks sooo yummie! I learned so much from this video it is amazing. I will be trying this one out. Do you have a favorite oil you use for frying? I normally use peanut oil when I fry. Thank you again for ALL you do❣️
Peanut really is the best for frying as it has the highest smoke temp. But I use canola or olive if I don't have peanut on hand. Thank you!
I had heard this first part of the story. That chicken was not available in large cities, like NYC. Once in a while city folks would visit the country and have fried chicken. Going back home, had to do with pork. Great recipe!
Thanks!
love this, and you
Awe, thanks so much!
Missed you!❤
Awe, thank you!
I haven't had these in forever. Maybe 30 years
Now's a good time to get re-aquainted!
Looks great, Helga! Q: Where have you been; haven't seen any videos lately....missed ya! : )
Thanks! As for being missing in action, I've just had a super busy schedule between work, farm, home, school and I wasn't even home much to cook most of the summer. And I was sick a couple times which slowed me down a bit, too. But think I have my act back together! I do try to stay active on the FB page even if I'm not with YT. facebook.com/PennsylvaniaCooking
You and Mike have all the tools needed to fix cars and fix dinner. :) I hope your both doing well.
Yup, we do, lol! Our best to you both!
Enjoy the history!
Thank you!
Gee Helga, history repeats itself, doesn’t it. Now it seems there devastating fires and such to boot. 🤔
Yes, history is cyclic.
This would be better than fried chicken to me.
It IS really tasty!