Chicken · French Fridays with Dorie

FFwD – Chicken B’Stilla

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Ohhhh, I totally forgot what day of the week it was.  The snow days we’ve had over the last couple of weeks keep throwing me off track, at least mentally, and yesterday I kept thinking it was Sunday, because everyone was home, and so this morning I had no idea WHAT day it was, and plus I was up at 4:29 am to play with fire and pig meat and then make cheese, and then at some point today it suddenly hit me:

IT’S FRIDAY!

FRENCH FRIDAYS WITH DORIE DAY!

CHICKEN B’STILLA DAY!

And then I went back to checking the fire and stirring curds, because while I am a swell multi-tasker, sometimes it pays to only focus on TWO things at a time, rather than seventeen.

So, here I am, still Friday, better a bit late than tomorrow.  That’s what I say!

Now, Chicken B’Stilla.

I couldn’t wait to make this.  I actually made it last Friday for dinner.

And, because I’m me and I need to make already complex things complexer, I decided that rather than make ONE Chicken B’Stilla, I’d make a bunch of individual sized little ones.

The whole process took me all day (on and off), but it was interesting and fun and the results were incredible.

So here we go…my photo essay of Chicken B’Stilla Day.

Marinating.

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Simmering.

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Filling.

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Assembling.

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Baking.

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Swooning.

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OH, these were so good!! 

My kids liked them, Bill and I loved them, and best of all, I’d made eight (I used 10 chicken thighs instead of 8, and increased the ingredients just a smidge), so we had PLENTY.

If you would like to find out what other members of French Fridays with Dorie thought of this week’s recipe, click here.

And if you don’t have Dorie’s fabulous book, Around My French Table, well, you should do something to remedy that. 

Soon.    

16 thoughts on “FFwD – Chicken B’Stilla

  1. YUP, I also had one of those weeks…and I recently had snow days too up in north eastern Idaho…but thankfully I’m back home in AZ where every day this week has been in the mid 70’s…back to heaven! I like your smaller sizes…I will do that next time. And I love all your process photos…great job.

  2. I love bisteeya, but have always been a bit intimidated by phylo. (When working with phylo, all I can see are my flaws.) I think I will have to try this recipe, though. One question: Do you think I could assemble the bistteya and freeze it, uncooked, and then bake it off? I like to make things that can be prepared ahead, frozen, and then take them to our weekend house for an easy dinner for Friday night.

  3. Aidan,

    I cant say for sure, but I know I used to make little tiropita and spanikopita and freeze them, then cook them at some later date, and they came out just fine. Id give it a shot – even if the phyllo wasnt quite as crispy or flaky as it might be when fresh, the whole dish would still taste really good no matter what.

    And when the time comes, Id put it straight in the oven rather than thaw it first. Thats my two cents.

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