Step 1: Preheat a fan forced oven to 200C.

Step 2: Season the skin of the chicken thighs with sea salt.

Step 3: Place a large nonstick, oven proof fry pan over a high heat and pour in 2 tablespoons of Extra Virgin Olive Oil. Once hot, fry the chicken thighs skin side down for 5 minutes or until golden brown. Turn over each thigh and place the pan into the oven to bake for 15 minutes.

Step 4: Meanwhile, place another medium size nonstick fry pan over a high heat and add the remaining Extra Virgin Olive Oil. Once hot, add the shallots and fry for 2 minutes till they begin to soften then add the garlic. Turn the temperature down to avoid burning the shallots and cook for a further few minutes until soft, deglaze with Verjuice and cook for a remaining 2 minutes.

Step 5: Add the Chicken Stock, thickened cream and thyme. Bring to the boil and reduce for 5 minutes, add the grapes at the last moment and season with sea salt and freshly cracked black pepper to taste.

Step 6: Remove chicken from the oven and allow to rest for 10 minutes.

Step 7: To serve, place the chicken thighs onto a serving platter. Pour any of the resting juices into the Verjuice sauce, then pour over the thighs and sprinkle with baby beetroot leaves (optional).

Step 8: Note: This dish also goes well served with soft polenta or bitter green salad. You can also replace the thyme with French tarragon.