Roasted Half Chicken with Chickpea and Gigande Hoppin' John
Roasted Half Chicken with Chickpea and Gigande Hoppin' John

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted half chicken with chickpea and gigande hoppin' john. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roasted Half Chicken with Chickpea and Gigande Hoppin' John is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Roasted Half Chicken with Chickpea and Gigande Hoppin' John is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have roasted half chicken with chickpea and gigande hoppin' john using 21 ingredients and 26 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Half Chicken with Chickpea and Gigande Hoppin' John:
  1. Get 1 Whole Chicken (cut in half)
  2. Take 2 Bay Leaves
  3. Make ready 1 15.5oz Chickpeas, canned
  4. Make ready 1 15.5oz Gigande Beans, canned
  5. Prepare 2 tbsp Salt
  6. Make ready 4 cup Kale, thick stems removed
  7. Take 4 cup Collards, thick stems removed
  8. Make ready 4 sliced Bacon or Country Ham, diced
  9. Take 1 tbsp Olive Oil
  10. Take 1 Onion, diced
  11. Take 4 Celery Stalks, diced
  12. Take 2 Garlic Cloves
  13. Get 1/4 cup Cider Vinegar
  14. Prepare 1 tsp Red Chili Flakes
  15. Get 2 cup Stock (chicken or vegetable) divided
  16. Take 2 tbsp Butter
  17. Take 2 cup Rice, cooked
  18. Get 1 tbsp Scallions
  19. Get 2 tbsp Parsley, chopped
  20. Take 1 Salt
  21. Make ready 1 Pepper
Instructions to make Roasted Half Chicken with Chickpea and Gigande Hoppin' John:
  1. Season the chicken halves with salt, pepper, and thyme.
  2. Place your chicken halves into a sous-vide pouch with a few sprigs of rosemary.
  3. Vacuum seal the bag and cook in a water bath at 64 C (147.2 F) for approximately 1 hour and 30 minutes Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book
  4. Dice onion and celery, mince the garlic.
  5. Wash the collards and kale; remove any thick stems.
  6. Cut the collards and kale into thin strips.
  7. Dice the bacon.
  8. Heat olive oil in a small Dutch oven or stock pot.
  9. Add the bacon, cook until crisp.
  10. Remove bacon and all but 2 table spoons of oil.
  11. Add onions and celery.
  12. Cook until onions and celery are tender.
  13. Add the garlic; continue to cook until fragrant.
  14. Add collards and kale to pan, toss to blend.
  15. Add 2 cups of stock, bring to simmer; toss to blend.
  16. Cook until collards and kale are just tender.
  17. Add the beans and bacon, toss to blend.
  18. Add the vinegar, chili flakes, and season with salt and pepper.
  19. Bring to simmer and cook for 5-10 minutes.
  20. Add butter and hold warm.
  21. Chop the scallions and parsley, and set aside.
  22. Preheat oven to 375.
  23. Remove chicken from pouch. Place in roasting dish.
  24. Place in oven to heat up more until hot.
  25. Place rice on serving plate, top the rice with Hoppin John. Transfer chicken leg to plate.
  26. Top with scallions and parsley.

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