• 4 Chicken Thighs, bone in and skin on
  • 2 Carrots
  • Scallions
  • 5 Cloves of Garlic
  • 1 Onion
  • 2 Tomatoes
  • 4 Tbsp Ketchup
  • 2 Tbsp Vegetable Oil
  • Chopped Thyme
  • 3 Tbsp Soy Sauce
  • 2 Cups Water
  • Salt
  • Truffle butter
  • Olive Oil
  • Parsnip & Potato Puree ( For recipe see Jon’s Famous Osso Buco )


Clean the chicken thoroughly and pat dry with paper towel.  Combine the chicken with all the  ingredients with the exception of the water, oil and ketchup.  Rub ingredients into the chicken and allow to sit covered in the refrigerator for an hour.

Remove the chicken and set other ingredients aside.  Heat a large pot and add the oil.  Brown the chicken for about 5 minutes on each side until brown and the skin is crisp.

Preheat oven to 400 degrees

With the chicken still in the pot, add the marinade mixture along with the ketchup and water.  Season with salt to taste. Cover and simmer for about an hour.  Place the covered pot into the oven and allow to cook for another hour.

Remove the chicken.  Place the puree in a bowl and place 2 pieces of chicken on top.  Ladle sauce over the chicken and garnish with a pad of the truffle butter, some chopped chives and some un-chopped chives so it looks like the picture.  Serve and enjoy!