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

1. Require 1 - Whole Chicken (cut in half)
2. Give 2 Bay Leaves
3. Make ready 1 of 15.5oz Chickpeas, canned
4. You need 1 for 15.5oz Gigande Beans, canned
5. You need 2 tbsp for Salt
6. Require 4 cup of Kale, thick stems removed
7. Take 4 cup for Collards, thick stems removed
8. Prepare 4 sliced Bacon or Country Ham, diced
9. Provide 1 tbsp of Olive Oil
10. Take 1 of Onion, diced
11. Need 4 for Celery Stalks, diced
12. Require 2 Garlic Cloves
13. Prepare 1/4 cup for Cider Vinegar
14. Give 1 tsp of Red Chili Flakes
15. Require 2 cup of Stock (chicken or vegetable) divided
16. Give 2 tbsp Butter
17. Require 2 cup for Rice, cooked
18. Provide 1 tbsp of Scallions
19. You need 2 tbsp Parsley, chopped
20. Get 1 of Salt
21. You need 1 - Pepper

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

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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