Johns City Chicken Food

JOHN'S CITY CHICKEN

John's City Chicken image

This is my Dad's specialty when it comes to cooking, (meaning he is only good at a few things). He got this recipe out of our local newspaper many, many years ago and over the years his had tweaked around with it and has perfected it his way. So I'll share it will you and I hope you all enjoy it like we do.

Provided by Babybuttons

Categories One Dish Meal

Time 2h20m

Yield 6-8 pieces

Number Of Ingredients 11

Ingredients

2 lbs pork tenderloin, cut into 1 inch cubes
2 lbs veal, cut into 1 inch cubes
1 cup flour
2 tablespoons grated pasta cheese
1 garlic clove
1 cup dry breadcrumbs (omit cheese and garlic if using seasoned bread crumbs.)
2 large eggs
2 tablespoons chopped parsley
2 cups chicken broth
salt and pepper
oil (for browning meat)

Steps:

Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
Mix parsley into eggs.
Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
Brown on all sides in hot oil.
Place in large baking pan and add chicken broth.
Cover and bake at 325ºF for 2 hours, basting occasionally.

CHEF JOHN'S CITY CHICKEN

Chef John's City Chicken image

This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Why this represents the true spirit of American food is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard.

Provided by Chef John

Categories 100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 whole pork tenderloin
6 (6 inch) bamboo skewers
salt and freshly ground black pepper to taste
dried thyme to taste
1 pinch cayenne pepper, or to taste
2 eggs, beaten, or more as needed
½ cup all-purpose flour, or as needed
½ cup panko bread crumbs, or as needed
2 cups vegetable oil, or as needed

Steps:

Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 14.4 g, Cholesterol 104.1 mg, Fat 12.2 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 2.6 g, Sodium 96.7 mg, Sugar 0.2 g

UNCLE JOHN'S CHICKEN CONFETTI

Uncle John's Chicken Confetti image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by my Uncle John who really is a rather good cook. It is in the 'Men Only and Junior Cooks' section of the church cookbook.

Provided by Sarah_Jayne

Categories Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 -5 lbs chicken, cut up into pieces
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/3 cup onion, chopped
1 garlic clove, minced
2 (16 ounce) cans tomatoes
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato paste
2 tablespoons parsley, snipped
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon pepper
8 ounces spaghetti, cooked and drained
parmesan cheese, grated

Steps:

Wash chicken pieces and pat dry.
Season chicken with 1 teaspoon salt and 1/8 teaspoon pepper.
In Dutch oven, brown chicken in oil; remove chicken.
Pour off all but 3 tablespoons oil.
Add onion and garlic.
Cook and stir until tender.
Stir in chicken and remaining ingredients except spaghetti and cheese.
Cover tightly and cook 1 to 1 1/2 hours or until tender. Stir occasionally adding water if necessary.
Skim off excess fat.
Serve on spaghetti and sprinkle with cheese.

Nutrition Facts : Calories 1038.5, Fat 56.8, SaturatedFat 14.1, Cholesterol 207, Sodium 2704.4, Carbohydrate 68.4, Fiber 8.3, Sugar 17, Protein 64.3

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