City Kabobs Recipe

Reviewed on Jun. 21, 2009 by jporter10738

This was so good! I didn't even need to thicken the gravy as it cooked down during the simmering. Served it with Oven Parmesan Chips and steamed broccoli. This is a dish I will make over and over!

Reviewed on Mar. 31, 2009 by Flenner

This sounds delicious. My mom made "city chicken" but she alternated cubes of pork and veal. It was always a treat.

Reviewed on Mar. 31, 2009 by palemmer

We called this "City Chicken". Anxious to give the recipe a try since we didn't use onion mix for our simmering and gravy.

Sounds really good and brings back a lot of memories.

Reviewed on Mar. 08, 2009 by Motorhomegal

 This sounds sooooo good am going to try it very soon.  However, as a child growing up in Chicago, I can remember my mom buying "mock chicken legs" from the grocery store.  I can remember I did NOT like them !  They were on a skewer and pretty much shaped like a drumstick but coated with Italian bread crumbs.  My question is, does anyone know what kind of meat they were made from ??  Veal, perhaps ??  I can remember the FUNKY taste of those to this day...LOL ! She and my dad thought they were great. Mom is gone now so no way to check with her as to what they were.   And, my second question.....why were/are chicken legs imitated when, I assume chicken was actually less expensive to purchase than pork in the "old days?"  Any and all thoughts welcome !

Reviewed on Mar. 08, 2009 by Motorhomegal

 This sounds sooooo good am going to try it very soon.  However, as a child growing up in Chicago, I can remember my mom buying "mock chicken legs" from the grocery store.  I can remember I did NOT like them !  They were on a skewer and pretty much shaped like a drumstick but coated with Italian bread crumbs.  My question is, does anyone know what kind of meat they were made from ??  Veal, perhaps ??  I can remember the FUNKY taste of those to this day...LOL ! She and my dad thought they were great. Mom is gone now so no way to check with her as to what they were.   And, my second question.....why were/are chicken legs imitated when, I assume chicken was actually less expensive to purchase than pork in the "old days?"  Any and all thoughts welcome !