Mix flour and 1 teaspoon of Montreal Steak seasoning in a large ziplock bag

Dredge each thigh in the flour and seasoning mixture

Let thighs rest on a rack on a sheet pan in the refrigerator for least 20 minutes

Divide a peeled shallot into halves and then cut the shallot into thin slices

Add 2 tbsp butter to a pan over medium heat

Once the chicken is lightly browned, remove the chicken from the pan and set aside

Add the shallots and the mushrooms to the pan along with 1 tablespoon butter. Sseason with 1 tsp salt seasoning, and sauté until the shallots are translucent and the mushrooms are lightly browned

Deglaze the pan with ½ cup of red grape juice, mixed with the red wine vinegar. Add half the thyme

Stir together the chicken stock mixed with the cornstarch until cornstarch is dissolved. Add to the pan

Bring to a simmer, and reduce by a third (About 10 minutes). Taste for seasoning. Season with salt and pepper to taste. Return the chicken to the pan and simmer until cooked through (about 10 minutes) turning once.

To serve, spoon the mushrooms and sauce over each piece of chicken, and sprinkle with fresh thyme

Serve with mashed potatoes or pasta and vegetable of your choice