Roasted Half Chicken with Chickpea and Gigande Hoppin' John

Name: Roasted Half Chicken with Chickpea and Gigande Hoppin' John
Cuisine: American
Ingredients: 1 Whole Chicken (cut in half); 2 Bay Leaves; 1 15.5oz Chickpeas, canned; 1 15.5oz Gigande Beans, canned; 2 tbsp Salt; 4 cup Kale, thick stems removed; 4 cup Collards, thick stems removed; 4 sliced Bacon or Country Ham, diced; 1 tbsp Olive Oil; 1 Onion, diced; 4 Celery Stalks, diced; 2 Garlic Cloves; 1/4 cup Cider Vinegar; 1 tsp Red Chili Flakes; 2 cup Stock (chicken or vegetable) divided; 2 tbsp Butter; 2 cup Rice, cooked; 1 tbsp Scallions; 2 tbsp Parsley, chopped; 1 Salt; 1 Pepper

RodneyCarter @cook_2957799

I really enjoy southern style cooking. It's comfort food at its best using a mixture of flavors for a guaranteed delicious result. In fact I have yet to come across a southern dish or recipe that didn't end with an empty plate.

Hoppin' John is a classic southern recipe traditionally eaten on New Year's Day to bring a prosperous year filled with luck. The name has been given many different origin stories over the years however I always thought it was due to the abundant spices added into the seasoning causing the diner to "hop" from the heat. My version is more on the calm side.

RodneyCarter @cook_2957799

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Ingredients

1Whole Chicken (cut in half)
2Bay Leaves
115.5oz Chickpeas, canned
115.5oz Gigande Beans, canned
2 tbspSalt
4 cupKale, thick stems removed
4 cupCollards, thick stems removed
4sliced Bacon or Country Ham, diced
1 tbspOlive Oil
1Onion, diced
4Celery Stalks, diced
2Garlic Cloves
1/4 cupCider Vinegar
1 tspRed Chili Flakes
2 cupStock (chicken or vegetable) divided
2 tbspButter
2 cupRice, cooked
1 tbspScallions
2 tbspParsley, chopped
1Salt
1Pepper

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Steps

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.