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Ingredientes
- 1 lb Veal, cubed
- 1 lb Pork, cubed
- 2 Tbsp. Extra virgin olive oil
- 1/8 c. Dry red wine
- 1/2 x Lemon, juiced
- 1 x Clove garlic, minced
- 1 dsh Thyme
- 1 pch Sage To taste salt and pepper
- 1 loaf thick bread cut into cubes
- 4 slc Thick country bacon, cut into 2" pcs
Direcciones
- 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.
- Do not 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, extra virgin 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 min, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 127 | 57% |
| Total Fat 14.14g | 18% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 197mg | 8% |
| Potassium 352mg | 10% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.16g | 0% |
| Protein 19.29g | 31% |
