Description
Polish City Chicken is a traditional comfort dish made with seasoned chicken pieces skewered, breaded, and pan-fried until golden, then gently simmered until tender, offering classic Old-World flavor without actual chicken on the bone.
Ingredients
- 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, cut into large chunks
- 1 small onion, cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 3 tablespoons vegetable oil or lard
- 1 cup chicken broth
- Wooden skewers (soaked in water)
Instructions
- Thread chicken pieces and onion chunks alternately onto soaked skewers.
- Season skewers with salt, black pepper, paprika, and garlic powder.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Dredge each skewer in flour, dip into egg, then coat with breadcrumbs.
- Heat oil in a large skillet over medium heat.
- Brown skewers on all sides until golden, about 6–8 minutes.
- Transfer skewers to a baking dish or keep in the skillet.
- Pour chicken broth around the skewers.
- Cover and simmer on low heat or bake at 180°C (350°F) for 30–35 minutes until tender.
- Serve hot with mashed potatoes or sauerkraut.
Notes
- Soaking skewers prevents burning.
- You can bake instead of simmering for a lighter version.
- Leftovers reheat well the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan-Fried and Simmered
- Cuisine: Polish