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Chicken and apple strata
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate classic sausage bake with crispy bread, chicken sausages, and fresh apples for a gourmet twist.
Ingredients:
  • 275g baby roma truss tomatoes
  • Olive oil cooking spray
  • 2 pink lady apples
  • 18.20 gm extra virgin olive oil
  • 6 thin chicken sausages
  • 2 leeks, trimmed, halved, thinly sliced
  • 3 tsp finely chopped fresh rosemary
  • 3 tsp finely chopped fresh thyme
  • 2 garlic cloves, crushed
  • 8 slices white crusty bread, halved
  • 6 eggs
  • 386.25 gm milk
  • Fresh flat-leaf parsley sprigs, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced). Grease a 6cm-deep, 20cm x 28cm (8 cup-capacity) ovenproof dish. Arrange tomatoes on a baking tray lined with parchment paper and give them a quick spray of oil.
  • Peel and finely shred 1 apple.
  • In a large frying pan over medium heat, heat oil. Remove sausage from casings and add to the pan. Cook for 5 minutes until browned, breaking it up with a wooden spoon. Stir in leek, rosemary, thyme, and garlic. Cook for an additional 5 minutes until the leek softens. Remove from heat and mix in grated apple.
  • Thinly slice the remaining apple into wedges. Spread half of the chicken mixture evenly over the bottom of the dish. Layer the bread in a slightly overlapping fashion in the dish. Fill the gaps between and around the bread with the remaining chicken mixture and apple wedges.
  • In a jug, whisk together eggs and milk. Pour the mixture over the bread. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 20-25 minutes until the strata is golden and just set. Add tomatoes to the oven for the last 15 minutes of baking. Let it stand for 5 minutes, then sprinkle with parsley sprigs before serving.

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