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Le Chaudron recipe
Pastilla au poulet
Chicken pastilla
⏱ 80 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
600 g (21 oz)boneless chicken thighs
10 leavesbrick pastry
150 g (5 oz)sliced almonds
4beaten eggs
3onions, sliced
2 tbspground cinnamon
50 g (2 oz)powdered sugar
- 600 g (21 oz) boneless chicken thighs
- 10 leaves brick pastry
- 150 g (5 oz) sliced almonds
- 4 beaten eggs
- 3 onions, sliced
- 2 tbsp ground cinnamon
- 50 g (2 oz) powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Simmer the chicken with the onions and cinnamon for 30 minutes until it falls apart.
- Shred the cooled chicken. Reduce the cooking juices, then stir in the beaten eggs until softly set.
- Toast the sliced almonds in a skillet for 3 minutes, stirring constantly.
- Line the pan with buttered brick sheets, leaving plenty of overhang.
- Fill with the chicken, egg mixture and almonds, then fold the overhang over to close.
- Bake at 180°C (350°F) for 25 minutes until golden and crisp, then dust with powdered sugar and cinnamon.
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