This simple dish was inspired by CurtisStone's travels through Sonoma wine country!
Pay close attention when searing the chicken skin side down in the pan — you want to be sure that the skin is getting a deep golden brown color and becoming crisp. Regulate your pan temperature as needed to make sure that the chicken is sizzling and the fat is rendering out of the chicken, while also making sure that it doesn't get too dark or burn.For a vegetarian option, consider swapping out chicken thighs for thick-cut cauliflower slabs .
Add shallots, grape clusters, thyme and rosemary to pan with chicken. Transfer baking sheet to oven and roast for 15 minutes, or until chicken is cooked through.Combine wine and thyme in medium frying pan over medium-high heat. Simmer for 4 minutes, or until wine is reduced by half. Add chicken stock and simmer 4 minutes, or until reduced by half. Remove pan from heat and whisk in butter to blend. Season sauce with salt and pepper.Cut burrata in half and arrange on platter.
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