Since starting the blog just over a year ago, I’ve had many incredible opportunities. One of my favorites has been to collaborate with some talented local artists. This Valentine’s shoot was inspired by a styling job that I did for a corporate client and I though it would be the perfect time to include flowers from my beautiful friend at Glory Tree Flowers. Ned and I try not to put pressure on each other to make plans for Valentine’s day. We know we can do sweet creative things to impress each other and express our love without having to go out on one of the busiest nights for the restaurant industry. This year we will have a baby with us and I was inspired to create a menu and table decor that even a busy couple with kids can pull off. This romantic dinner is easy to cook and looks and tastes impressive on a plate. It’s a hassle free dinner that can be finished in the oven while setting up a romantic table scape. Simple root vegetables like petite potatoes and radishes with a touch of colorful peppers add vibrant colors to this meal. In my opinion, staying in for special occasions can be more romantic and enjoyable if it’s done right. A dimly lit scene with light background music, some beautiful flowers, and candle sticks is impressive! We probably will be cuddling with our new born son Silas and full of love with or without a candle lit dinner. Updates will be posted on my instagram page at rosyalexander so make sure to follow along!
Buy an assorted bouquet for your loved one and don’t be afraid to trim the branches, toss out the extra greenery, and gently remove any blemished flower petals to spread on the table for an extra special touch. I chose the pale pink color palette as it is feminine and sexy. Choose colors that compliment each other. I chose the pale roses to match my salmon napkins. If choosing red roses, you can pair them with a few white flowers and white linen. It’s the small touches that go the extra mile. I hope you enjoy creating this simple yet elegant dish for your special someone this Valentine’s Day.
2 chicken quarters
1 cup green onion, roughly chopped
3 cloves garlic, crushed
1 tsp salt
1/4 tsp cracked black pepper
1/2 lb golden petite potatoes, halved
handful of mini sweet peppers, stem & seeds removed
1/2 cup white wine
1/2 cup chicken broth
2 tbsp butter
1 tbsp olive oil
micro greens for garnish
Preheat oven to 375 F. Rinse chicken quarters and pat dry with paper towel. Season with salt & pepper on both sides. Heat a Dutch oven or oven safe pan on the stove on medium heat. Add olive oil to the pan and sear chicken with skin side down for 4 minutes. Gently flip chicken pieces to the other side, add crushed garlic and 1 tbsp butter to the pan and cook for another minutes. Remove chicken pieces from the pan and set aside. Add 1 tbsp butter to the same pot and cook green onion and potato pieces until potatoes are golden brown on both sides, 2 minutes each side. Add the remaining ingredients along with chicken pieces to the pan and place in the oven to continue cooking for 10-12 minutes. Serve chicken leg on a bed of vegetables and wine broth garnished with micro greens.