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1
Season the chicken halves with salt, pepper, and thyme.
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2
Place your chicken halves into a sous-vide pouch with a few sprigs of rosemary.
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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**
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4
Dice onion and celery, mince the garlic.
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5
Wash the collards and kale; remove any thick stems.
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6
Cut the collards and kale into thin strips.
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7
Dice the bacon.
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8
Heat olive oil in a small Dutch oven or stock pot.
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9
Add the bacon, cook until crisp.
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10
Remove bacon and all but 2 table spoons of oil.
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11
Add onions and celery.
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12
Cook until onions and celery are tender.
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13
Add the garlic; continue to cook until fragrant.
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14
Add collards and kale to pan, toss to blend.
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15
Add 2 cups of stock, bring to simmer; toss to blend.
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16
Cook until collards and kale are just tender.
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17
Add the beans and bacon, toss to blend.
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18
Add the vinegar, chili flakes, and season with salt and pepper.
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19
Bring to simmer and cook for 5-10 minutes.
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20
Add butter and hold warm.
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21
Chop the scallions and parsley, and set aside.
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22
Preheat oven to 375.
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23
Remove chicken from pouch.
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24
Place in roasting dish.
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25
Place in oven to heat up more until hot.
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26
Place rice on serving plate, top the rice with Hoppin John.
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27
Transfer chicken leg to plate.
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28
Top with scallions and parsley.
