Last week when I decided to cook this dish, I planned to write a silly little post about the pot holes in Montreal, or “nids de poules” as they are called in French (chickens nests). But then Japan happened. Seeing all the devastation caused by the earthquake and tsunami made writing about a few bumps in the road seem so petty.
People around the world are looking for ways to help. The easiest thing to do is to make a donation to a non-profit that is helping in the area. Which non-profit to donate to is always a tough call. The safe choices like The Red Cross have high overhead costs, and the smaller organizations may not be legitamite. Because of their reputation, I choose to donate to organizations like The Red Cross or Medecins Sans Frontieres (Doctors Without Borders); they may have more overhead but they are trusted, well known organizations.
If you simply want to donate, here are a few links.
In the United States:
And now for the recipe…
Chicken With Vegetables and Spinach
- 2 chicken legs
- 1 medium onion, roughly chopped
- 1 red bell pepper, cut into large pieces
- 5 Yukon Gold potatoes, cut into large pieces
- 4 garlic cloves
- olive oil
- salt, pepper and thyme to taste
- 1/4 cup white wine
- fresh spinach
- Preheat the oven to 425.
- Clean and pat dry the chicken legs. In a large bowl, toss the chicken with the onion, garlic cloves, bell pepper and potatoes with oil so that everything is coated. Season with salt, pepper and thyme.
- Place the vegetables on a large baking sheet in an even layer. Place the chicken legs on top of the vegetables. Bake for 40-50 minutes, until the chicken is cooked through.
- Remove the chicken and vegetables from the pan. Place the pan on a burner on high, pour the wine into the pan and deglaze (scrape up all the brown bits).
- Place the chicken and vegetables on a bed of spinach and top with the wine sauce.