Chicken, Leek, and Mushroom Strata Recipe

Name: Chicken, Leek, and Mushroom Strata Recipe
Prep time: 5 min
Cook time: 65 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 medium leek (about 10 ounces), white and light green part sliced into 1/2-inch half moons (see note); 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

This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day.

Why this recipe works:

A simple but savory mixture of leeks, chicken, and mushrooms with cheese makes this strata the perfect meal for a hearty brunch or a light lunch or dinner.
Easy make-ahead assembly means that this is a dish that's ready to serve when you are, whether it's a Tuesday night dinner or a lazy Sunday brunch.

Notes: To cut the leek into half moons, slice in half vertically, place each piece cut side down, and slice into 1/2-inch pieces.

Chicken, Leek, and Mushroom Strata Recipe

Prep 5 mins

Cook 65 mins

Active 20 mins

Cooling and Chilling Time 2 hrs 12 mins

Total 3 hrs 22 mins

Serves 4 servings

Cook Mode (Keep screen awake)

2 tablespoons olive oil
1 medium leek (about 10 ounces), white and light green part sliced into 1/2-inch half moons (see note)
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

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.

Special equipment

3 quart casserole dish

Nutrition Facts (per serving)
650	Calories
36g	Fat
38g	Carbs
42g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	650
% Daily Value*
Total Fat 36g	46%
Saturated Fat 13g	63%
Cholesterol 512mg	171%
Sodium 925mg	40%
Total Carbohydrate 38g	14%
Dietary Fiber 3g	12%
Total Sugars 6g
Protein 42g
Vitamin C 5mg	25%
Calcium 389mg	30%
Iron 5mg	30%
Potassium 884mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.