|Behold the "mock drumstick" of our (baked not fried) |
City Chicken, smothered in a delicious pan gravy.
A century-old recipe bringing comfort food joy...
Different regions have their own take on this dish. Some deep fry the mock drumsticks, others have no breading. My husband's mother prepared it, "Pittsburgh style"—breaded, sautéed, baked, and served with pan gravy, which is the very recipe I'm sharing with you today.
Our longtime followers may recall my sharing this recipe a few years ago. I thought it would be fun to share again for our new followers and readers. AND since my husband (and partner in crime writing) has been craving it lately, I thought it was about time I aided and abetted his desire to...
Eat with joy!
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So why is it called City Chicken?
And how does it taste?
Here in New York, where we've lived for decades, we've never seen "City Chicken" packs—ironic since it's the biggest city in the country! But, hey, that's okay. Marc and I don’t need those packs. And neither do you. Just look for packages of boneless pork and/or veal pieces (usually marked for stew, see my pictures below), follow our recipe, and you’re all set to make your very own Pittsburgh-style comfort food.
City Chicken Recipe
1-½ pounds boneless pork pieces (or "stew meat") +
1-½ pounds veal pieces (or "stew meat")
crumbs (we use Italian seasoned)
Step 4: Bake in the oven – Add ½ cup chicken or vegetable stock to the skillet, cover with a lid, and bake in the preheated oven for about 50 minutes, or until the meat is tender.
Step 5: Make the gravy - The onions and stock create a nice gravy as the meat cooks. While you can spoon this thin gravy over the mock drumsticks as is, we prefer to thicken it. To do this, you'll need to remove all of the mock drumsticks from the pan while leaving the liquid in there...
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