Potato and Mushroom Gratin (Print Version)
# Ingredients:
01 -
8 bone-in skin-on chicken thighs
02 -
Water (enough to cover chicken)
03 -
1 small bunch fresh parsley
04 -
1 tbsp olive oil
05 -
1 yellow onion, peeled and diced
06 -
4 celery stalks with leaves, trimmed and diced
07 -
Seasoning salt (e.g., garlic pepper, lemon pepper, or herbes de Provence)
08 -
1 cup pearl couscous
09 -
⅓ cup fresh dill, roughly chopped (plus extra for garnish)
10 -
1 lemon, juiced
11 -
Salt and pepper to taste
12 -
Dukkah, oyster crackers, or saltines (for serving)
13 -
Extra virgin olive oil (for garnish)
# Instructions:
01 -
Place chicken thighs in a large pot (about 3.5 quarts). Season generously with salt and add parsley sprigs on top. Pour in enough water to fully cover the chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.
02 -
Remove chicken from the pot and transfer to a bowl. Strain the broth through a fine sieve into a clean bowl, discarding the parsley. Wipe out the pot for reuse. Remove the chicken skin and discard. Shred the meat off the bones into bite-sized pieces. Add shredded chicken back into the strained broth.
03 -
Heat olive oil in the cleaned pot over medium heat. Sauté the onion and celery for about 5 minutes, until softened. Season with seasoning salt of choice, adjusting to taste.
04 -
Stir in the pearl couscous and cook for 2 minutes to lightly toast. Pour in the prepared chicken stock with shredded chicken. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 15 minutes, or until the couscous is tender. Taste and adjust salt and pepper.
05 -
Stir in the fresh dill and lemon juice. Let simmer for 5 more minutes.
06 -
Ladle soup into bowls. Garnish with extra dill, a drizzle of extra virgin olive oil, and dukkah or crackers for crunch. Serve warm and enjoy the comforting flavors!