Potato and Mushroom Gratin

This chicken and pearl couscous soup is a hearty and comforting dish that has become my go-to recipe whenever I need something nourishing yet impressive. The combination of tender shredded chicken, fresh herbs, and pearl couscous creates a Mediterranean-inspired soup that feels both homey and sophisticated.

I first made this soup during a rainy weekend when I wanted something that would fill the house with comforting aromas. Since then, it's become my signature dish when hosting casual dinner parties where everyone inevitably asks for the recipe.

Ingredients

• Bone-in skin-on chicken thighs: provide rich flavor and stay tender even with long cooking
• Fresh parsley: forms the base of the homemade stock bringing brightness
• Pearl couscous: offers perfect texture that absorbs flavor while maintaining its shape
• Fresh dill: adds distinctive Mediterranean flair that elevates the entire dish
• Lemon juice: brightens everything and cuts through the richness
• Seasoning salt: allows you to customize the flavor profile to your preference
• Olive oil: both for cooking and finishing gives authentic Mediterranean character

Step-by-Step Instructions

Prepare the Stock:

Heat your largest pot and add chicken thighs in a single layer if possible. Season them generously with salt making sure each thigh gets a good pinch. Lay fresh parsley sprigs on top of the chicken creating an aromatic bed. Pour in cold water until it rises about an inch above the chicken. Bring to a gentle boil then immediately reduce to a low simmer. Cover and let cook slowly for a full 2 hours allowing the chicken to become incredibly tender and the stock to develop deep flavor.

Strain and Shred the Chicken:

Remove each chicken thigh carefully to a large bowl using tongs. Pour the golden broth through a fine mesh strainer into another large bowl catching all the parsley and any bones that may have separated. Clean your cooking pot thoroughly to remove any coagulated proteins. Pull the chicken skin off each thigh and discard. Use two forks to shred the meat into bite-sized pieces working while it's still warm for easiest shredding. Return the shredded chicken to the strained broth.

Start the Soup:

Heat olive oil in your cleaned pot over medium heat until it shimmers. Add diced onion and celery including the flavorful celery leaves. Sauté for 5 minutes stirring occasionally until the vegetables soften and become translucent but not browned. Season with your chosen seasoning salt starting conservatively as you can always add more later.

Simmer the Soup:

Add the pearl couscous to the pot and stir constantly for 2 minutes allowing it to toast slightly which enhances its nutty flavor. Pour in all of your prepared chicken stock with the shredded meat. Bring everything to a controlled boil then reduce to a simmer. Cook uncovered for 15 minutes stirring occasionally to prevent the couscous from sticking. The couscous will plump up and become tender while absorbing the savory broth. Taste and adjust seasoning as needed.

Finish the Soup:

Stir in the fresh chopped dill and freshly squeezed lemon juice. Allow these final ingredients to meld with the soup for 5 more minutes over low heat. The dill will slightly wilt while maintaining its vibrant color and the lemon will brighten all the flavors.

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The pearl couscous is truly the star ingredient for me in this recipe. Unlike regular couscous, these little pasta pearls maintain their delightful chewiness even when reheated. My grandmother introduced me to pearl couscous when I was young, and using it in this soup always brings back memories of her Mediterranean kitchen filled with aromatic herbs and spices.

Make-Ahead Options

This soup is perfect for meal planning. You can prepare the entire soup up to 3 days ahead and store it in the refrigerator. The flavors actually intensify and improve with time. Just reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much. For longer storage, freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If bone-in chicken thighs are unavailable, boneless thighs will work but provide slightly less flavor to the broth. For a quicker version, use 8 cups of good quality store-bought chicken stock and add 2 cups of shredded rotisserie chicken during the last 10 minutes of cooking. Pearl couscous can be replaced with orzo pasta or even small diced potatoes if preferred. For herb variations, try using fresh tarragon or basil instead of dill for completely different but equally delicious results.

Serving Suggestions

This soup shines as a complete meal with just a few thoughtful additions. Serve in wide, shallow bowls to showcase all the elements. A drizzle of your best extra virgin olive oil creates a beautiful finish and adds richness. For texture contrast, sprinkle with crunchy dukkah spice mix, oyster crackers, or even homemade croutons. A simple green salad dressed with lemon and olive oil makes the perfect accompaniment. For a more substantial meal, add crusty sourdough bread for dipping into the flavorful broth.

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Frequently Asked Questions

→ How do I get the potatoes tender in the gratin?

Slicing the potatoes thinly and baking them in a cream-based sauce ensures they become tender. Covering the dish with foil for the first part of the baking process helps soften the potatoes before browning the top.

→ Can I substitute gorgonzola with another cheese?

Yes, you can use other blue cheeses like Roquefort or Stilton for a similar flavor, or go milder with a creamy cheese like brie or camembert if preferred.

→ Can I make this gratin ahead of time?

Absolutely! Prepare and bake the gratin, then refrigerate. Reheat in the oven at 350°F (175°C) until warmed through and bubbly.

→ What’s the best way to slice potatoes for gratin?

Using a mandoline slicer creates evenly thin slices, which help the potatoes cook uniformly and achieve the perfect creamy texture.

→ What sides pair well with this gratin?

Pair the gratin with a fresh green salad, roasted vegetables, or grilled chicken for a complete and balanced meal.