I just posted it years ago because I remembered my mom making it and my in laws used to eat it too. While the chicken is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. My hubby is Polish and from Detroit (Hamtramck actually). Healthy Care Tips / Healthy Meal Plan Ideas. Preparation. and I feel somehow enlightened ,, ready to cook but will now try a few of the ones that you all have posted here in the future. Here is my mothers recipe for city chicken, by the way. They have a great selection of meat. I was getting teary eyed as I read your recipe. Have you heard of city chicken? or mix half chicken bouillon with 2 cups water. Step 3: Prepare a sizable skillet, preferably one made of cast iron, so that you can also put it in the oven. It's an easy to make weeknight meal. My husband grew up in Utica Michigan and he did not know anything about city chicken until he started dating mebut anywaythanksbetty. The meat is next browned in the oil over medium-high heat, being careful not to crowd the skillet. Any meat on a stick is delicious in my book, but I cant wait to try this recipe. When the chicken reaches 165 degrees F., it is safe to eat. Lovely flavor with everyday ingredients! Have a great night, neighbor. Add the broth or water to the skillet and break up all the browned bits. You need to soak your bamboo stick in hot water before using them. my husband grew up in Warren, Ohio.. Cook on high for 4 to 4 1/2 hours or on low for 7 to 8 hours. When the oil is hot but not smoking, add the skewers to the oil and allow to brown until golden and crispy on all four sides, about 1 minute per side. Serve with mashed potatoes or pasta and enjoy! Now, add the chicken stock and simmer for 15 minutes enabling the mushrooms to rehydrate. Once seared, remove and place on a plate. Was checking on how long to leave it in the oven.thanks, Hi, I have the meat in the fridge and wanted to look it up as always forget if brown it first so here I am. Sprinkle the chunks of meat with salt and pepper. My father owned a meat market/smoke house in Detroit back in the day and I was called the City Chicken Queen as I would skewer the cubed meat onto the skewers. ). Ill have to try it with the mushroom gravy and in the pressure cooker. This is one of my all time favorite comfort foods ever.
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