City Chicken

1 ¼ pounds pork loin, cut into 1 inch cubes

1 ½ cups all-purpose flour for coating

salt and pepper to taste

2 cups chicken broth

1 pinch dried thyme

1 bay leaf

Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers

In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.

Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.