- Add the Rosé Wine Vinegar, chicken stock and maple syrup to a small saucepan. Bring to a slow boil for 8-10 minutes, until the mixture has reduced by half and thickened.
- Mix together the flour and season with salt and pepper. Add the chicken and toss until well coated. Discard any remaining flour.
- In a large, heavy skillet (such as a cast iron pan), melt 2 tablespoons butter over medium-high heat. When fully melted, add coated chicken thighs, skin side down. When the skin has browned and removes from the pan easily, flip the chicken and brown the other side. When chicken has been browned on both sides, remove from pan and set aside (it is ok that it is not fully cooked).
- Reduce the pan heat to low and add the sliced garlic and shallots. Sauté until fragrant and softened, about 3-5 minutes. Add the Rosé wine to deglaze the pan, scrapping all the bits off the bottom of the pan with a rubber spatula. Boil until reduced by half. Add the remaining butter and vinegar mixture and return to a simmer.
- Add the chicken thighs, skin side up, cover and simmer over low heat until cooked through, about 15-20 minutes.
- Transfer chicken to serving places and add sour cream to the sauce remaining in the pan. Stir until well combined. Pour over chicken thighs and garnish with parsley if desired. Serve hot.