Season the chicken with salt, ground pepper, and cayenne pepper.
In a pan with a thicker bottom heat the olive oil, then add the seasoned chicken and cook for about 7-8 minutes, until the skin becomes crispy and deep golden.
Then pour hot chicken stock into the pan, add white wine, half the grapes, rosemary sprigs, and thinly sliced shallots. Cover with the lid and cook on medium heat for about 30 - 45 minutes, depending on the chicken.
When the chicken became soft and tender, take it out and put it in a bowl, and cover it so it stays warm while you finish the sauce. Pour the remaining liquid through a fine-mesh sieve and return back to the pan.
Turn up the heat and cook until the sauce gets reduced by half. Toward the end of the cooking add the rest of the grapes and cooking cream. Stir, try if you need more salt or pepper, and return the chicken back to the pan to combine with the sauce.
Serve with mashed potatoes, creamy polenta, or any other side dish of your choice.