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Gruyere Panade
Chicken
oi-Staff
Things needed:
-
1
1/2
Kg
thinly
sliced
yellow
onions,
preferably
a
sweet
variety.
-
I
Kg
red
Swiss
chard,
thick
ribs
removed,
cut
into
1-inch-wide
ribbons
Water.
-
10
pieces
of
day-old
chewy
artisan
bread
cut
into
rough
1-inch
cubes
-
2
cups
good-quality
chicken
broth
-
2
loosely
packed
cups
good-quality
Swiss
Gruyere
-
1/2
cup
olive
oil
-
6
cloves
of
garlic
-
Salt
as
required
How
to
prepare?
-
Place
the
onions
in
a
large,
deep
saucepan.
-
Add
half
of
the
olive
oil
into
it.
-
Cook
until
the
onions
turn
golden
brown.
-
Add
garlic
and
few
pinches
of
salt
into
it.
-
Cook
the
mixture
in
low
heat
till
the
ingredients
turn
soft.
-
Cover
the
mixture
and
keep
it
aside.
-
Place
handfuls
of
chard
in
a
large
saute
pan
or
skillet.
-
Add
olive
oil
into
it.
-
Add
water
and
salt.
-
Cook
for
2-4
minutes
until
the
chard
gets
cooked.
-
Keep
aside
the
when
the
leaves
are
still
green
and
the
veins
quite
pliable.
-
Make
a
mixture
out
of
the
cubed
bread
with
2
or
3
tablespoons
olive
oil,
¼
cup
of
the
broth,
and
a
few
pinches
of
salt.
-
Assemble
the
Panade
in
layers
with
help
of
a
flameproof
2-quart
souffle
dish.
-
Smear
the
Panade
with
onions,
followed
by
a
loose
scattering
of
bread
cubes,
a
thin
layer
of
onions,
a
blanked
of
chard,
and
a
handful
of
cheese.
-
Continue
the
smearing
until
the
dish
is
full.
-
Now,
mix
the
remaining
chicken
broth
with
2
cups
of
water
in
the
saucepan.
-
Pour
the
warm
liquid
slowly,
in
doses,
over
the
assembled
Panade,
drizzling
it
down
the
sides
of
the
dish.
-
Cover
the
Panade
with
the
aluminium
foil
and
bake
it.
-
Remove
it
from
the
oven,
allow
it
to
settle
for
a
minute
or
two,
and
then
serve.
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Story first published: Thursday, November 19, 2009, 17:16 [IST]
Other articles published on Nov 19, 2009
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