Jon made me this dish last night. It is a spin on a recipe we tried from “Italian Country Cooking.” We love to take recipes from cookbooks and change them and make them into our own or in this case Jon’s Famous!


  • 6 chicken thighs, bone in, skin on
  • 1 lemon sliced thinly
  • 2 lemons juiced
  • 2 cloves of garlic, minced
  • Brussels sprouts
  • Olive oil
  • Coarse salt
  • Cracked pepper
  • Balsamic vinegar
  • Zest of a lemon, chopped
  • Thyme
  • Chives
  • 1/2 cup of water
  • Truffle butter


Take the chicken thighs and place in a bowl with water, coarse salt and the juice of 1 lemon.  Mix well and let sit covered in the refrigerator for 1 hour.  While the chicken is soaking, take the brussels sprouts and rinse in cold water.  Cut in half and remove the stem/core as it tends to be fibrous.  Set them aside.

Pre heat oven to 420 degrees. Remove the chicken from the water mixture and pat dry.  Combine coarse salt, lemon zest, thyme leaves, minced garlic and black pepper in a small bowl and rub onto the chicken thighs.  Heat some olive oil in a cooking pan and place thighs skin side down into the pan.  Brown on both sides, about 6 minutes.

While the chicken is browning place some olive oil in another pan and saute the brussels sprouts until slightly browning.  Remove from the pan and season immediately with salt.  Place on a bowl and toss with a small amount of balsamic vinegar.   Place the brussels sprouts back in the pan and set aside for a moment.

Place the lemon slices in an oven proof pan and lay the browned chicken thighs on top of the lemon slices. While pan that the chicken was browned in is still hot, place the 1/2 cup of water and the juice of a lemon into the pan along with some salt and thyme sprigs.  Cook down until the sauce is reduced by 1/2 or coats a spoon.  Pour the sauce over the chicken thighs and place the chicken in the oven for 20 minutes.  Also place the brussels sprouts in the oven at the same time.

Remove both the chicken and brussels sprouts from the oven after 20 minutes has passed.  To plate spoon some of the brussels sprouts into a bowl.  Place two slices of the cooked lemon next to the brussels sprouts and place two pieces of chicken on top of the lemon.  Spoon some sauce from the pan over the chicken.  Add a small amount of truffle butter over the brussels sprouts and garnish with chives and serve.  Enjoy!