Photo: Randy Mayor; Styling: Cindy Barr
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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Le Bernardin, New York, NY

Ratings & Reviews

legrose's Review

November 13, 2011

mangiapeach's Review

January 30, 2010
It's complicated, more work and time than I like to put into a weeknight meal. But it is FANTASTIC. Bacon in the viangrette sounds soggy, so I just add it broken up to the top of the salad.

cerfenberg's Review

October 25, 2009
I thought this was fantastic. I followed some of the reviews here and diced all the salad ingredients, and then shredded the chicken just before serving. I also prepped all ingredients in advance, and then heated on low in a fry pan. There are multiple steps, but its not a difficult recipe. Well worth it, a great fall dish.

naplesjulie's Review

December 26, 2008
Incredible! The vinaigrette was the star of this recipe. When I make it again I will use boneless chicken though.

SusanBarbara's Review

November 17, 2008
I made this for dinner on a girls weekend and all 7 of us loved it! I did the squash and vinaigrette prep early in the day and reheated them at dinnertime; purchased rotisserie chicken; and substituted spinach and arugula as I couldn't find chard. It was fabulous and filling and an elegant dish.