Although Italian panzanella is traditionally considered a summer salad of tomatoes, onions, dressing and slices of bread soaked in salad juices, its winter version with chicken and chard. Stew chicken in a slow cooker with leek and spices. in a mixture of butter, lard (melted chicken fat) and white wine. And when the chicken is ready, intervene in the remaining cooking liquid leaves of chard and crackers. Lay out panzanella on plates, serve with crispy pancetta and enjoy delicious salad and amazing slices soaked хлеба. 
Time: 1 hour.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. boneless skinless chicken breasts
- 250 gr sourdough bread, diced into 2.5 cm cubes.
- 1/4 Art. lard (melted chicken fat), melted
- 4 slices of pancetta
- 2 tbsp. l (30 gr.) Butter
- 2 large bundles of rainbow chard (approximately 1 kg.), Leaves chop coarsely, cut the stems into pieces of 0.5 cm.
- 1 large leek, only white and light green parts, thin crescent
- 0.5 tbsp. dry white wine
- 1 tbsp. l fresh thyme leaves
- Lemon wedges for serving
- Special equipment: multicooker with a volume of 6-8 l
Recipes with similar ingredients: white bread, chicken breasts, chard, thyme, pancetta
Recipe preparation:
- Preheat the oven to 230 ° C. Mix the cubes in a large bowl bread with 2 tbsp. l lard, 0.5 tsp salt and a little ground black pepper. Place on a baking sheet and bake until golden color and crisp 10-12 minutes. Shift to a large bowl and set aside. Put the pancetta on the same baking sheet and bake until crisp, 2-3 minutes. Put it on a plate, covered with a paper towel and let cool for about 5 minutes. Crumble the pancetta and set it aside.
- In the meantime, sprinkle chicken breasts with 0.5 tsp. salt and small the amount of ground black pepper. Set on a 6 liter slow cooker frying with strong heat and wait until the slow cooker will heat up (this should take about 4 minutes). Add butter and the remaining 2 tbsp. l lash and stir until oil does not melt, about 1 minute. Add the stalks of chard and leek and cook, stirring occasionally, until vegetables softened, 4-5 minutes. Pour in the wine, add thyme, 0.5 tsp. salt and some pepper. Turn off the slow cooker and add the chicken breasts.
- Following the manufacturer’s instructions, close the lid and prepare slow cooker to work. Set the pressure cooker mode and cook when high pressure 6 minutes. After completing the pressure cooker cycle follow the manufacturer’s quick release instructions, and wait for the quick reset cycle to complete. Caution not to burn yourself with the remaining steam, unlock and open the lid. Transfer the chicken to a medium-sized bowl and shred. Add in a slow cooker chard leaves and mix until they are faded, 1-2 minutes. Stir in crackers and chopped chicken and everything mix. Serve in bowls, sprinkled with pancetta and laying next to it. lemon slices.
