Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette
You can never have too many main course recipes, so give Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette
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 16
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.
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.
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.