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Preheat the oven to 400.
Rub the Chicken Thighs with Olive oil then season them with S+P and smoked paprika.
Heat a large oven-safe skillet over medium-high heat and add a little bit of olive oil.
Right before you’re about to sear the chicken, coat it with a thin layer of the flour + cornstarch mixture.
Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side then remove chicken from the pan.
In the same pan, add the shallots and onion and cook until fragrant, about 5 minutes.
Reduce the heat to medium-low and pour in the balsamic vinegar and the red wine.
Add the chicken back into the pan and transfer to the oven and roast for about 15 minutes.
Remove from the oven, add the grapes and coat the top of the chicken/grapes with a little bit of honey.
Place it back into the oven and roast for another 15 min.
To serve, place the Burrata over the chicken, sprinkle pepper on top and drizzle with some olive oil. Enjoy!