Instructions: For the chicken, dredge the thighs in flour. Heat the olive oil in a large saute pan until smoking hot. Add shallots and allow to brown.

Add the thighs and sear on each side about 2 minutes on each side.

Add garlic and saute for just about 1 minute or until you can smell the aroma. Add wine and vinegar and reduce by about 1/2 about 2-3 minutes. Add chicken stock and fresh herbs bring up to a boil. Cover and place in a 350 degree oven and cook 20 -30 minutes or until tender. Remove from the oven and serve on a bed of hazelnut mashed potatoes. Cover with a bit of the sauce on top and the rest on the side.

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