Chicken, Leek, And Mushroom Strata Recipe

• 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

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.
2. 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.
3. 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.
4. 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.
5. 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.

olive oil, moons, shiitake mushrooms, garlic, kosher salt, ground chicken, white wine, eggs, egg yolks, cornstarch, ground cayenne pepper, bread, cheddar cheese, parmesan cheese, parsley

Taken from www.seriouseats.com/recipes/2014/04/chicken-leek-mushroom-strata.html (may not work)