The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week.
Today's recipe is Chicken Strata. The great thing about stratas is that you make them the night before. If you baked this right after prepping it, the bread wouldn't have time to soak up the custard. It needs the resting time, perhaps, as much as you do on a holiday weekend.
Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.
Yield: 8 servings.
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 1/2 pounds boneless, skinless chicken thighs, cut into pieces
12-ounce loaf French bread, torn into pieces
8 eggs, beaten
8 ounces each: Fontina (grated) and goat cheese (crumbled)
3 cups milk
1 cup half-and-half
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried sage
Salt and freshly ground pepper to taste
1. Heat olive oil in skillet on medium heat. Add garlic and onion; stir 1 minute. Add chicken; cook, stir until chicken is cooked through and lightly browned, 5 minutes. Remove from heat.
2. Place bread in 13-by-9-inch greased baking dish; spoon chicken mixture over bread. Sprinkle cheeses on chicken mixture.
3. Beat 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.
4. Heat oven to 350 F. Bake strata until a knife blade inserted near the center comes out clean, about 1 hour.
SOURCE: TRIBUNE TEST KITCHENCopyright © 2014, Los Angeles Times