Yield: 8 Servings
|1 pounds||Veal, cubed|
|1 pounds||Pork, cubed|
|2 tablespoons||Olive oil|
|⅛ cup||Dry red wine|
|½ \N||Lemon, juiced|
|1 \N||Clove garlic, chopped|
|\N \N||To taste salt and pepper|
|1 \N||Loaf thick bread cut into cubes|
|4 slices||Thick country bacon, cut into 2\" pieces|
I found these two City Chicken recipes doing an Alta Vista search.
City chicken is a Michigan regional specialty. It doesn't use chicken and it's popularity extends to rural areas and big towns alike. It's just something every Michigander has in their repertoire. I use pork and veal.
Don't buy the fancy expensive veal. Shoulder meat is fine, just trim off the grizzle and fat.
This dish can be made up ahead up time and left to marinate. Some city chicken recipes are breaded and deep fried. I prefer the healthier broiling method without the breading. To make 8-12 City Chicken Kabobs, you'll need: Make a marinade consisting of the wine, olive oil, garlic, lemon juice and seasonings. Marinate the veal and pork cubes for an hour. On your kabob sticks alternate threading the bread cubes, veal, pork and bacon. (You can thread in some slices of red pepper for color, too!) Place on a tray and sprinkle with some of the marinade and place under the broiler for about 30 minutes, rotating them occasionally.
Another trick I often use is to thread in some fresh herbs inbetween the meat. This adds a wonderful flavor to the city chicken as well. This is basic home-cooking at its best. The kids love it. Serve it with a glass of moojuice. And as always, a creative cook is a good cook.
Posted to FOODWINE Digest 05 Dec 96 From: Chris Marksberry <chrism1@...> Date: Fri, 6 Dec 1996 12:42:14 +0000