After the successful attempt at making a panade last week, I found another panade recipe for inspiration and enjoyment. Again, substituting real cheese with soy, and with the addition of some grilled balsamic chicken, this was a complete meal for us. Most delicious, and it filled the house with great aromas as it cooked.
Chard, onion, chicken, and swiss soy panade (originally from the Zuni Cafe, via SuperSpark blog, with my adaptations)
1 1/2 pounds yellow onions, thinly sliced
about 1/4 cup extra virgin olive oil
6 cloves garlic, slivered
1 pound red swiss chard, thick ribs removed, cut into 1″ wide ribbons
1 boneless balsamic-grilled chicken breast, from Trader Joe’s (or any kind of cooked chicken of your choice)
10 ounces day-old chewy sour dough bread, cut into rough 1″ cubes
2 cups chicken broth
2 loosely packed cups of grated soy swiss cheese
Preheat oven to 325 degrees F. Place the onions in a large skillet, drizzle and toss with about 1/8 cup olive oil, then cook over medium heat, stirring occasionally, for about 5 minutes. Add the garlic and a few pinches of salt. Continue to saute, stirring occasionally, until the onions are tender and deeply golden. Set aside.
Place the chard in a large skillet, drizzle with olive oil and a few pinches of salt. Set pan over medium heat and cook, stirring occasionally, until the leaves are just starting to wilt, about 2 – 4 minutes. Set aside.
In a 2 quart pan or dish, assemble the panade layers. Start with a good smear of onions, followed by a loose scattering of bread cubes, a thin layer of onions, a blanket of chard, and a handful of cheese and chicken. Repeat, continuing until all ingredients are incorporated and the dish is full. Aim for 2 to 3 layers of each component, but make sure that the top is a mosaic of all ingredients, having a rustic look.
Bring the broth to a simmer and pour the liquid slowly, in doses, over the assembled panade, drizzling it down the sides of the dish. The liquid should come up nearly to the top of the layered ingredients.
Cover and bake until hot and bubbly, about an hour to an hour and a half. The top should be pale golden and a bit darker on the edges. Remove the cover, raise the oven temperature to 375 degrees, and bake for another 10 – 20 minutes, until the to is golden brown. Remove from oven, let it settle for a minute or two, then serve. Makes 4 – 6 servings.