City Chicken
A classic Polish comfort dish made with pork tenderloin skewers and a savory pan gravy.
Ingredients
City Chicken Skewers
- 2 pound pork tenderloin, cubed
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne powder
- 1 1/2 cups all purpose flour
- 3 large eggs
- salt and black pepper
- 4 tablespoons butter
Pan Gravy
- 1 tablespoon all purpose flour
- 2 cups chicken stock
- pan drippings (optional)
- fresh parsley, finely chopped (garnish)
Instructions
- Preheat your oven to 350 degrees
- Place a large skillet with 4 tablespoons of butter onto the stovetop, but leave it turned off for now
- Add 1 1/2 cups of all purpose flour into a shallow dish, season with salt and pepper and set aside
- Whisk 3 eggs into a separate shallow dish, season with salt and pepper and set aside
- Line a baking sheet with parchment paper and set aside
- Cube the tenderloin into equal sized cubes of 1 to 1 1/2 inches
- Place 5 or 6 pieces onto each skewer and place the skewers onto a parchment lined baking sheet
- Season the skewers with the seasoning mixture
- Dip the skewers into the flour, the whisked and seasoned eggs and then the flour once more
- Return the coated skewers onto the parchment lined baking sheet
- Season the coating lightly with the remaining seasoning mixture (you may have some left over)
- Place the skillet with butter over medium/medium high heat and allow the pan to preheat and the butter to melt
- Once the butter is sizzling, brown each skewer for 2-3 minutes per side and place the browned skewers into a deep baking dish
- Cover the baking dish tightly with aluminum foil
- Bake in a preheated 350 degree oven for 20-25 minutes or until the internal temperature reaches 160 degrees
- To make the pan gravy, while the skewers are baking, add 1 1/2 cups of chicken stock to the pan that you browned the skewers in and whisk to work up any brown bits from the pan
- Return the heat to medium and bring the gravy to a simmer
- Combine the remaining 1/2 cup of chicken stock with 1 tablespoon of flour and whisk until smooth
- Once the gravy is simmering, add the stock and flour mixture and whisk until fully incorporated
- Allow the gravy to simmer, lowering the heat if it begins boil rapidly, until it thickens
- If you want to thin the gravy, add some of the drippings from the baking dish once you remove the city chicken from the oven and whisk to combine
- Place the cooked city chicken onto plates and top with some pan gravy
- Garnish with finely chopped parsley