chicken stuffed with israeli couscous and duxelles

Name: Chicken Stuffed With Israeli Couscous and Duxelles
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 4 serving(s)
Cuisine: American
Ingredients: ## DUXELLES; 8 ounce(s) cremini mushrooms, diced small use all the mushrooms. stems included; 2 small shallots, minced; 1/2 cup(s) chicken livers, minced; 2 clove(s) garlic, minced; 2 tablespoon(s) butter; 2 tablespoon(s) fresh parsley, minced; ## STUFFING; 1 tablespoon(s) olive oil; 1 cup(s) Israeli couscous; 1/4 cup(s) pine nuts; 2 cup(s) chicken stock; 2 teaspoon(s) fresh oregano, minced; 1 tablespoon(s) fresh sage, minced; 1 teaspoon(s) lemon zest; ## CHICKEN; 1 whole chicken; salt; 4 tablespoon(s) butter; 1 teaspoon(s) lemon zest; 1/2 teaspoon(s) fresh oregano, minced; 1/2 teaspoon(s) fresh sage, minced; 4 clove(s) garlic, minced; 2 cup(s) chicken stock

1 Pinch 2 Photos

barbara lentz

beulah, MI

Updated on Jan 31, 2026

Earthy mushrooms with chicken liver and couscous that soaks up the juices of the chicken with the aromatic ingredients to make this a tasty winner, winner chicken dinner.

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Bake

yield 4 serving(s)

Ingredients

DUXELLES
8 ounces cremini mushrooms, diced small use all the mushrooms. stems included
2 small shallots, minced
1/2 cup chicken livers, minced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons fresh parsley, minced
STUFFING
1 tablespoon olive oil
1 cup Israeli couscous
1/4 cup pine nuts
2 cups chicken stock
2 teaspoons fresh oregano, minced
1 tablespoon fresh sage, minced
1 teaspoon lemon zest
CHICKEN
1 whole chicken
salt
4 tablespoons butter
1 teaspoon lemon zest
1/2 teaspoon fresh oregano, minced
1/2 teaspoon fresh sage, minced
4 cloves garlic, minced
2 cups chicken stock

How To Make chicken stuffed with israeli couscous and duxelles

Step 1

To make the duxelles. Add the butter to a saucepan. Once melted, add the shallots and garlic, and cook for 1 minute. Add the mushrooms and season with salt. Cook 2 minutes, then add the chicken livers. Cook until the mushrooms have given up their water and a nice paste has formed.

Step 2

In another pan, add the olive oil. Add the couscous and pine nuts and brown them for about 2 minutes. Add the chicken stock and bring to a boil, reduce to a simmer, and cook until the stock has been absorbed by the couscous, about 10 minutes. Stir in the duxelles, oregano, sage, and lemon zest. Taste and adjust for salt.
Step 3

Place the chicken in a roasting pan. Season the inside of the chicken with salt. Mix the butter, lemon zest, oregano, sage, and garlic together. Rub the butter mixture under the skin of the chicken. Place the stuffing in the cavity of the chicken and tie the legs. Pour the chicken stock into the bottom of the roaster. Roast in a preheated 375-degree oven. Roast, turning the roast a half turn every half hour. Add more water if the pan dries out. Baste with the juices in the bottom of the roaster. Roast for 1 1/2 hours. Remove from oven and let rest 20 minutes. Strain the roaster and make a pan sauce if desired. Remove the stuffing to a bowl. Carve the chicken and serve the chicken and stuffing with pan sauce if desired.
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