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Roasted Half Chicken With Chickpea And Gigande Hoppin' John Recipe

Roasted Half Chicken with Chickpea and Gigande Hoppin' John Recipe
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Prepare the ingredients before making Roasted Half Chicken with Chickpea and Gigande Hoppin' John in your home. Then, follow these steps below to serve Roasted Half Chicken with Chickpea and Gigande Hoppin' John for your family or friends.

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

  • 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

How to Make Roasted Half Chicken with Chickpea and Gigande Hoppin' John

If you have prepared the ingredients needed, now time to start cooking. There are 26 steps you must follow to make Roasted Half Chicken with Chickpea and Gigande Hoppin' John in your home by yourself.

    Step 1
  • Season the chicken halves with salt, pepper, and thyme.
  • Step 2
  • Place your chicken halves into a sous-vide pouch with a few sprigs of rosemary.
  • Step 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**
  • Step 4
  • Dice onion and celery, mince the garlic.
  • Step 5
  • Wash the collards and kale; remove any thick stems.
  • Step 6
  • Cut the collards and kale into thin strips.
  • Step 7
  • Dice the bacon.
  • Step 8
  • Heat olive oil in a small Dutch oven or stock pot.
  • Step 9
  • Add the bacon, cook until crisp.
  • Step 10
  • Remove bacon and all but 2 table spoons of oil.
  • Step 11
  • Add onions and celery.
  • Step 12
  • Cook until onions and celery are tender.
  • Step 13
  • Add the garlic; continue to cook until fragrant.
  • Step 14
  • Add collards and kale to pan, toss to blend.
  • Step 15
  • Add 2 cups of stock, bring to simmer; toss to blend.
  • Step 16
  • Cook until collards and kale are just tender.
  • Step 17
  • Add the beans and bacon, toss to blend.
  • Step 18
  • Add the vinegar, chili flakes, and season with salt and pepper.
  • Step 19
  • Bring to simmer and cook for 5-10 minutes.
  • Step 20
  • Add butter and hold warm.
  • Step 21
  • Chop the scallions and parsley, and set aside.
  • Step 22
  • Preheat oven to 375.
  • Step 23
  • Remove chicken from pouch. Place in roasting dish.
  • Step 24
  • Place in oven to heat up more until hot.
  • Step 25
  • Place rice on serving plate, top the rice with Hoppin John. Transfer chicken leg to plate.
  • Step 26
  • Top with scallions and parsley.
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