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 frypan over medium heat and add 2 tablespoons of butter, bring to a sizzle and add a tablespoon of Extra Virgin Olive Oil to stop the butter from burning. Once hot, fry the chicken thighs skin side down for 5 minutes or until golden brown. Turn over each thigh and fry for another minute and then place the pan into the oven to bake for 15 minutes, skin side up.

Step 4: Meanwhile, place another medium-size nonstick frypan over medium heat and add the remaining Extra Virgin Olive Oil. Once hot, add the shallots and fry gently until they begin to soften then add the garlic. Cook for a few more minutes, deglaze with Verjuice and cook for another 2 minutes.

Step 5: Add the Chicken Stock, thickened cream and thyme.  Increase the heat and bring to the boil and reduce to a sauce consistency.  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.