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Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings
Chard is often cooked to tenderize the tough, fibrous stems. Here the crisp leaves are sliced and used as a salad green. To add interest, use a variety of seasonal wild mushrooms, such as oyster, lobster, or chanterelle. Ripert starts with one whole roasting chicken and quarters it; you can purchase the parts separately as the recipe directs. Be sure to check the temperature of the chicken breasts early because they will probably cook a little more quickly than the leg quarters.

Ingredients

  • Chicken:
  • 2 bone-in chicken breast halves
  • 2 chicken leg quarters
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons canola oil
  • Salad:
  • 1 2/3 cups sliced Fuji apple
  • 1 tablespoon fresh lemon juice
  • 8 ounces Swiss chard leaves, thinly sliced
  • 1 tablespoon butter
  • 4 1/4 cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, divided
  • 3 tablespoons maple syrup
  • Vinaigrette:
  • 2 bacon slices, cut crosswise into 1/2-inch-thick pieces
  • 8 ounces wild mushrooms, halved
  • 2 garlic cloves, minced
  • 3 tablespoons apple cider vinegar
  • 1/4 cup fat-free, less-sodium chicken broth
  • Remaining ingredient:
  • 3 tablespoons walnuts, toasted and coarsely chopped

Nutrition Information

  • calories 488
  • caloriesfromfat 35 %
  • fat 19.2 g
  • satfat 5.2 g
  • monofat 6.4 g
  • polyfat 5.3 g
  • protein 41.5 g
  • carbohydrate 40.8 g
  • fiber 6 g
  • cholesterol 128 mg
  • iron 5.1 mg
  • sodium 845 mg
  • calcium 143 mg

How to Make It

  1. Preheat oven to 400°.

  2. To prepare chicken, loosen skin from breast halves and leg quarters by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; rub salt mixture evenly under loosened skin. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5 minutes or until brown. Bake at 400° for 28 minutes or until a thermometer registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening. Reserve drippings and 2 tablespoons fat; discard remaining fat.

  3. To prepare salad, combine apple, juice, and chard in a large bowl; toss to coat. Melt butter in a large skillet over medium-high heat. Add squash to pan; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 10 minutes or until tender, turning to brown on all sides. Remove from heat; stir in maple syrup. Add squash mixture to apple mixture. Sprinkle salad with remaining 1/8 teaspoon black pepper; toss.

  4. To prepare vinaigrette, heat reserved 2 tablespoons chicken fat in pan over medium heat. Add bacon to pan; cook 4 minutes or until crisp, stirring occasionally. Add mushrooms and garlic to bacon mixture; cook 3 minutes, stirring frequently. Stir in cider vinegar, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates. Stir in reserved chicken drippings and broth; bring to a boil. Remove from heat. Arrange 2 cups apple mixture on each of 4 plates; drizzle each serving with 1/4 cup vinaigrette. Top each serving with 1 chicken breast half or 1 leg quarter, and sprinkle each serving with 2 1/4 teaspoons walnuts.