Dry off the chicken with paper towels. Heat up a large skillet over a medium flame. Sear the chicken in peanut oil until brown on all sides. Season the chicken with salt and pepper. Degrease the pan.
Place chicken into the oven. Roast for 18-20 minutes - turning a few times. Remove the chicken from the pan. Degrease the pan.
Melt the butter in the skillet. Gradually sprinkle the flour into the butter. Stir constantly with a whisk until the roux is blonde in color and offers up a nutty aroma. Add the shallots and a little salt to the pan, sweating the shallots down over a medium-low flame. Pour in the wine. Reduce slightly. Pour in the stock. Whisk until the liquids are incorporated. Reduce the sauce until it coats the back of a spoon. Check for seasoning. Return the chicken to the pan, rolling it in the sauce. Lift the sauce with 1 Tbl of cold butter - if desired. Serve.