Dry the chicken thighs very well on a sheet pan and toss with salt, paprika, herbs de Provence and black pepper rubbing all over sides uniformly. Preheat oven to 425 degrees.

Preheat a large 12-14 inch saute pan with a lip over medium-high heat for a 3-4 minutes and add olive oil. Sear chicken thighs until browned, 2-3 minutes per side, then transfer back to sheet pan. Turn heat to medium.

To the empty pan with fat and juices, add the shallots, thyme leaves and persimmons with a sprinkling of mineral salt and more freshly-cracked black pepper. Saute over medium heat until lightly browned. Stir in garlic, apple cider vinegar, broth, dijon and maple syrup. Nestle chicken thighs back in the pan and carefully nestle the wedges of stone fruit atop.

Cover with the lid and simmer over medium-low until the sauce reduces and the chicken is fork tender, 22-28 minutes. Uncover then add to the top oven rack for an additional 10-12 minutes to reduce sauce further.

Scatter fresh thyme leaves atop and serve. This dish would be delicious served with roasted or mashed potatoes.