Roasted Half Chicken with Chickpea and Gigande Hoppin' John.
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Ingredients of Roasted Half Chicken with Chickpea and Gigande Hoppin' John
- You need 1 of Whole Chicken (cut in half).
- Prepare 2 of Bay Leaves.
- Prepare 1 of 15.5oz Chickpeas, canned.
- It’s 1 of 15.5oz Gigande Beans, canned.
- You need 2 tbsp of Salt.
- It’s 4 cup of Kale, thick stems removed.
- It’s 4 cup of Collards, thick stems removed.
- It’s 4 of sliced Bacon or Country Ham, diced.
- It’s 1 tbsp of Olive Oil.
- Prepare 1 of Onion, diced.
- You need 4 of Celery Stalks, diced.
- Prepare 2 of Garlic Cloves.
- Prepare 1/4 cup of Cider Vinegar.
- You need 1 tsp of Red Chili Flakes.
- It’s 2 cup of Stock (chicken or vegetable) divided.
- It’s 2 tbsp of Butter.
- Prepare 2 cup of Rice, cooked.
- Prepare 1 tbsp of Scallions.
- You need 2 tbsp of Parsley, chopped.
- Prepare 1 of Salt.
- It’s 1 of Pepper.
Roasted Half Chicken with Chickpea and Gigande Hoppin' John step by step
- Season the chicken halves with salt, pepper, and thyme..
- Place your chicken halves into a sous-vide pouch with a few sprigs of rosemary..
- 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**.
- Dice onion and celery, mince the garlic..
- Wash the collards and kale; remove any thick stems..
- Cut the collards and kale into thin strips..
- Dice the bacon..
- Heat olive oil in a small Dutch oven or stock pot..
- Add the bacon, cook until crisp..
- Remove bacon and all but 2 table spoons of oil..
- Add onions and celery..
- Cook until onions and celery are tender..
- Add the garlic; continue to cook until fragrant..
- Add collards and kale to pan, toss to blend..
- Add 2 cups of stock, bring to simmer; toss to blend..
- Cook until collards and kale are just tender..
- Add the beans and bacon, toss to blend..
- Add the vinegar, chili flakes, and season with salt and pepper..
- Bring to simmer and cook for 5-10 minutes..
- Add butter and hold warm..
- Chop the scallions and parsley, and set aside..
- Preheat oven to 375..
- Remove chicken from pouch. Place in roasting dish..
- Place in oven to heat up more until hot..
- Place rice on serving plate, top the rice with Hoppin John. Transfer chicken leg to plate..
- Top with scallions and parsley..
recipe by RodneyCarter @cookpad