Quick Easy Chicken Recipes

Homemade Pollo del Borgo

This is really one of my favorite Italian style quick easy chicken recipes. 

The recipe is not one of mine; a site visitor by the name of Carla sent it to me and shared a lovely story of how this recipe helps unite them as a family. According to Carla, this recipe has been a firm favorite of her Italian-American family for years.

Carla's family was originally from the Veneto, and although it has been many years since they have been back, all they need to do is bring the family around the table for a traditional dinner, and hey presto, they are right back in Italy. This dish gets everyone talking, laughing, and sharing memories of Italy, the "old country" they love so much, a country that will always be a huge part of their lives.

It may not be a 100% authentic Veneto dish; some say the dish originates in Lazio, but this dish and the countless variations of it are popular today in all of the Veneto region and all throughout Italy. 

Pollo del Borgo embodies the principles of Italian cuisine, where fresh, locally sourced ingredients take center stage. It's a dish that celebrates the marriage of simplicity and sophistication, a hallmark of Italian cooking.

Ingredients

Preparation Instructions

1. In a large pan, melt the butter with the olive oil. Add the onions, rosemary, and chicken pieces. Sauté on high heat until the chicken begins to brown.
2. Season with salt and pepper, then add the chopped carrot.
3. Pour in the white wine and let it cook until fully reduced.
4. Stir in the baby tomatoes, passata, bay leaf, cinnamon, zucchini, and cloves. Add one ladle of chicken broth.
5. Reduce the heat to low and let the chicken simmer gently for about 40 minutes. Turn the pieces occasionally, adding more broth if the dish looks too dry.

Notes
The essence of Pollo al Borgo lies in its slow cooking. Allowing the chicken to simmer gently gives it a tender, melt-in-the-mouth texture while letting the herbs, spices, and vegetables mingle into a rich, aromatic sauce. It’s a rustic dish with deep Italian roots—best enjoyed with crusty bread to soak up every drop.

Our tip: Serve with a good, hearty polenta and enjoy the rest of the wine with the meal. Perhaps even open another bottle—Pinot Grigio is a good choice.

I hope you enjoy the result as much as I always do.

Maria

For another of our quick, easy chicken recipes, click here.