Savory Chicken and Mushroom Bread Pudding

Method

1. Pat the chicken fillets very dry and slice them thinly. Season with salt and pepper, drizzle with a little olive oil, and toss to coat evenly.
2. Heat a nonstick skillet over medium-high heat. Sear the chicken pieces for about 5 minutes, turning once, until golden brown on both sides. Transfer to a plate and cover to keep warm.
3. In the same skillet, add the remaining olive oil. Add the leeks, celery, carrots, and both types of mushrooms. Season lightly with salt and sauté for 5–6 minutes, until the vegetables have released their moisture and are lightly browned.
4. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the flour.
5. Pour in the chicken broth, milk, and nutmeg. Stir with a wooden spoon to dissolve the flour. Add the cognac and let the sauce simmer gently over low heat for 4–5 minutes, until it thickens slightly. Adjust salt and pepper to taste, then remove from heat.
6. Cut the bread slices into triangles. Butter a small ovenproof dish and arrange the bread triangles overlapping like shingles, as you would for a bread pudding.
7. Pour half of the sauce and half of the vegetables over the bread. Arrange the cooked chicken pieces in a single layer on top, including any juices that have accumulated on the plate. Pour the remaining sauce and vegetables over the chicken.
8. Sprinkle with the chives, Parmesan, and Graviera cheese.
9. Bake in a preheated oven at 325°F (fan-forced) on the middle rack for 25 minutes, until the cheese forms a light golden crust.
10. Let the pudding rest for 10 minutes out of the oven, then serve warm with a spoon.