Heat a large skillet over high heat then add the olive oil.
Place the chicken in skin-side down and cook until well browned, about 2 minutes then turn over and cook on the other side.
Place the browned chicken thighs, skin-side up, into a 9x13-inch baking dish then set aside.
Bake the chicken in the preheated oven for 30 minutes or until an internal temperature of 165°F.
Mix 1/4-cup of cold water in a small bowl with the gelatin then set aside.
Heat the same skillet over medium-high and saute the shallot for about 1 minute then add the mushrooms and cook, stirring occasionally, until mushrooms are browned.
Add the wine to the pan and continue to cook, scraping the bottom of the pan, until the liquid has evaporated.
Once the wine has evaporated add the gelatin mixture and chicken stock to the pan then bring to a boil and cook until the liquid is reduced by about 1/3.
In a separate small bowl combine 2 TBSP cold water with the cornstarch then whisk the cornstarch mixture into the pan.
Reduce the heat medium and simmer for about 5 more minutes.
Stir in the chives and season with salt and pepper to taste.
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