Valentine's Day Dinner for Two

Presented by Andrew Elder, Johnson and Wales University

Lemon and Herb Roasted Chicken, Garlic Potato Puree, Seared Brussel Sprouts with Bacon and Pearl Onions


2 cups apple cider vinegar

¼ cup salt

1 cup  sugar

4          lemons, cut in half

1 bunch Sage

1 bunch Thyme

1 bunch Rosemary

1 whole roasting chicken

¼ lb    butter, soft


1.     Combine vinegar, salt, sugar, lemons, and herbs with 4 cups of water in a large pot.

2.     Over medium heat, bring water to boil to dissolve sugar and salt.

3.     Pour brine over 1 pound of ice in a large container (The ice will melt).

4.     Add chicken to brine.

5.     Allow to sit for at least an hour, but preferably over night.

6.     Remove chicken from brine and pat dry.

7.     Place in roasting pan and rub skin with softened butter.

8.     Roast in 375 degree oven for approx. 45 minutes, or until golden brown and the internal temperature is 160 degrees between the breast and thigh.


½ lb    all purpose potatoes

2 cloves garlic, smashed

4 tbsp butter

salt and pepper to taste


1.     Peel and roughly dice the potatoes.

2.     Place potatoes and garlic in a medium pot. Fill with enough water to cover potatoes.

3.     Add 1 tbsp salt to pot.

4.     Bring pot to a boil and cook potatoes until fork tender. Remove from heat and drain.

5.     Add the potatoes (with garlic) to a food processor. Pulse to smash potatoes. Add butter and puree until smooth. Season to taste with salt and pepper.

Brussels Sprouts:

¼  lb   Brussels Sprouts

3 strips Bacon, finely diced

6          pearl onions, cut in half vertically

¼ cup chicken stock

1 tbsp butter

salt and pepper to taste


1.     Cut the brussels sprouts in half vertically.  Blanch in boiling water for approx. 30 seconds to par cook and preserve color. Place in an ice bath to cool.

2.     In a medium sauté pan, render bacon until crisp and pour out fat and reserve.

3.     Remove sprouts from ice bath, dry with a paper towel, and add to the pan with the pearl onions.

4.     Once the spouts and onions begin to brown, deglaze the pan with a little chicken stock.

5.     Allow to the stock to evaporate. Add the bacon back to the pan.

6.     Add the butter and coat the sprouts and onions.

7.     Season to taste with salt and pepper.