Chicken Strata
Serves 8
Published in: The Chicago Tribune
1 tablespoons olive oil
2 clove garlic -- minced
1 onion -- diced
1 1/2 pounds boneless -- skinless chicken thighs, cut into bite-
sized pieces
1 small loaf (12 ounces) French bread -- torn into bite-sized pieces or
unseasoned croutons
8 ounces Fontina cheese -- grated
8 ounces goats' milk cheese -- crumbled
8 eggs -- beaten
3 cup milk
1 cup half-and-half
1 1/2 teaspoons Dijon mustard
1/2 teaspoons dried sage 1/2 teaspoon salt
Freshly ground pepper
Heat olive oil in a large, heavy skillet over medium heat. Add garlic and
onion; cook, stirring, 1 minute. Add chicken to skillet; cook, stirring
occasionally, until chicken is cooked through and lightly browned, about 5
minutes. Remove from heat; set aside. Place bread in a 13-by-9-inch
greased baking dish; spoon chicken mixture over bread evenly. Sprinkle
cheeses over chicken mixture. Beat together the eggs, milk, half-and-half,
mustard and sage in a medium bowl; pour over chicken mixture in baking
dish. Season with salt and pepper to taste; refrigerate 8 hours or
overnight. Heat oven to 350 degrees. Bake strata until a knife blade
inserted near the center comes out clean, about 1 hour.
Preparation time: 15 minutes
Chilling time: 8 hours
Cooking time: 1 hour, 6 minutes
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