Step 1: Preheat oven to 450°F.
Step 2: In 12-inch skillet, heat 2 teaspoon olive oil on medium-high.
Step 3: Season chicken thighs with 1/2 teaspoon salt.
Step 4: Cook, skin side down, 6 to 8 minutes or until browned; transfer to foil-lined baking sheet, skin sides up.
Step 5: Bake for 15 minutes or until cooked through (165°F).
Step 6: Meanwhile to same skillet on medium, add shallots and cook 2 minutes. Add white wine, rosemary and remaining salt.
Step 7: Simmer 2 minutes, scraping up browned bits.
Step 8: Whisk in sour cream and chicken broth.
Step 9: Serve chicken with sauce; garnish with chives.
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