• Place raisins in a bowl and cover with ¾ cup of the white wine. Cover with plastic wrap and allow to soak for 8 hours or up to overnight.

To make the gremolata:

• Finely mince the parsley, then wrap it in a clean kitchen cloth and gently wring it out to remove any excess moisture. This step helps prevent sogginess and enhances the gremolata’s texture.
• Peel the lemon with a vegetable peeler, ensuring you avoid the bitter white pith, then finely dice the zest. Alternatively, use a microplane to finely grate the zest for a more delicate texture.
• Finely mince the garlic to ensure even distribution of flavor throughout the gremolata.
• Finely minced the toasted pistachios. The pistachios should be minced as finely as the parsley, garlic, and lemon zest to maintain the gremolata’s signature texture.
• In a small bowl, mix the prepared parsley, lemon zest, garlic, pistachio, and olive oil until well combined.

To make the chicken:

• Dry chicken pieces with a paper towel and season liberally with salt and pepper on both sides.
• Heat the olive oil in a sauté pan on medium-high, add chicken, skin side down and sear until golden brown, 6 to 8 minutes. Turn pieces and brown on the second side. Scatter the shallot and garlic slices over the chicken.
• Add the remaining ¾ cup wine to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting the chicken once, until it is cooked through.
• Remove the cooked chicken into a dish and cover to keep warm. Add the grapes and raisins with their soaking liquid and the stock to the pan, bring to a simmer for 4-5 minutes until the grapes plump and start to lighten in color slightly.
• Meanwhile, mix the heavy cream and sour cream together and add them to the pan. Cook for several minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
• Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter. Sprinkle with the prepared gremolata and serve immediately.