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

Preheat oven to 40

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.