We had two leftover skin-on, bone-in chicken thighs. I made a mix of flour, corn starch, and seasonings and fried them off in a pan for a sear before adding white wine to deglaze and cooking through in 350 oven. Took it out, took the thighs out of the pan to rest and put a lil butter in the pan along with another round of the same seasonings with some more herbs. Let cool, take it all out and store separately (sauce and thighs).
