Chicken, Leek, and Mushroom Strata

By MooK

Ingredients

• 2 tablespoons olive oil
• 1 medium leek (about 10 ounces), white and light green part sliced into 1/2-inch half moons
• 8 ounces shiitake mushrooms, washed, trimmed, sliced into 1/2-inch slices
• 2 medium cloves garlic, minced (about 2 teaspoons)
• Kosher salt and freshly ground black pepper
• 8 ounces ground chicken
• 1/4 cup dry white wine
• 3 large eggs
• 5 large egg yolks
• 1 tablespoon cornstarch
• 3 cups half and half
• 1/2 teaspoon ground cayenne pepper
• 6 ounces hearty French bread, cut into 1 1/2-inch cubes
• 3 ounces cheddar cheese, shredded
• 2 ounces Parmesan cheese, grated
• 1 tablespoon chopped fresh parsley leaves

Preparation

Step 1

Heat oil in a large skillet over medium heat until shimmering. Add leek, mushrooms, garlic, and 1 teaspoon salt. Cook, stirring, until vegetables have softened and are beginning to turn golden, 6 to 8 minutes.

Add chicken and cook until just cooked through, breaking up into pieces with wooden spoon, about 3 minutes. Stir in wine and cook for 30 seconds. Remove from heat and let cool.

Whisk eggs, yolks, and cornstarch in large bowl until homogenous and lump-free. Whisk in half and half, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cayenne.

Add cooled chicken mixture, cheese, and bread cubes to milk mixture. Gently toss to combine. Pour into greased 3 quart casserole dish, cover, and let sit at least 2 hours or overnight.

When ready to bake, adjust oven rack to middle position and preheat to 350°F. Unwrap dish and bake until golden and center is just set, 40 to 50 minutes. Serve warm.