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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

Description

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 Roast

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