Mushroom Potato Gratin (Print Version)
# Ingredients:
01 -
1 lemon, squeezed for juice
02 -
⅓ cup fresh dill, chopped up (plus extra for toppings)
03 -
Water to submerge chicken
04 -
1 yellow onion, diced
05 -
Extra virgin olive oil (for a finishing drizzle)
06 -
1 cup pearl couscous
07 -
Salt and pepper as needed
08 -
8 chicken thighs, bone-in and skin-on
09 -
4 celery stalks, leaves on, chopped up
10 -
Your favorite seasoning salt (like garlic pepper or lemon pepper)
11 -
1 small bunch of parsley, fresh
12 -
Dukkah, saltines, or oyster crackers for garnish
13 -
1 tbsp olive oil
# Instructions:
01 -
Toss the chicken thighs into a big pot (about 3.5 quarts). Sprinkle a lot of salt over them, then layer on the parsley. Add just enough water to cover everything. Heat it up until it boils, then turn down to a low setting. Cover the pot and leave it to simmer for two hours.
02 -
Pull the chicken out of the pot and let it rest in a bowl. Strain the broth into a clean bowl through a fine sieve, tossing out the parsley. Rinse and wipe the pot for later use. Peel off the chicken skin and discard. Break the meat into small, bite-size chunks and return it to the strained broth.
03 -
Use the cleaned pot and warm up olive oil over medium heat. Toss in the chopped onion and celery, cooking until they soften, around 5 minutes. Add your chosen seasoning salt, tasting and adjusting as you go.
04 -
Mix in the pearl couscous and toast it lightly for about 2 minutes. Pour in the chicken broth (with the shredded chicken). Bring the pot back to a boil, then turn the heat down to a gentle simmer. Cook without the lid for 15 minutes or until the couscous softens. Check the seasoning and adjust with more salt and pepper as you like.
05 -
Add the chopped dill and squeeze in the lemon juice. Let it all gently cook for another 5 minutes.
06 -
Spoon the soup into bowls. Sprinkle over extra dill, drizzle on some extra virgin olive oil, and top with crackers or dukkah for crunch. Serve warm and enjoy the cozy dish!