Spiced Chicken with Shallots and Grapes

What I've fixed was significantly inspired by a recipe in Cooking Light.  I didn't have exactly the ingredients they indicated, and substituted a few things.  Also, the photo is my "reduced for one serving" prep of the recipe; the amounts below will feed at least 4, up to 6.

Ingredients
1-2 T olive oil
s & p
2 lb chicken pieces (about 1½ lb if boneless)
2 C seedless red grapes
1 C shallots, sliced
1 t cardamom
¼ t cumin
1/8  t cayenne
C chicken stock
2 T red wine vinegar
1 T butter
chopped parsley

Directions
Season chicken on both sides with salt and pepper. Heat oil in large skillet; sear chicken until golden brown on both sides. Remove chicken from skillet; if needed, finish cooking chicken (to an internal temperature of 165°F) in the oven, covered.

Add shallots to hot skillet, stirring until soft and translucent. Add grapes; cook, stirring or shaking pan occasionally, until skins are somewhat charred and beginning to burst. Add cardamom, cumin, cayenne, stock and vinegar; cook until reduced by almost half. Add butter; season sauce to taste with salt and pepper.

Return chicken to skillet - presentation side up - to warm through. Garnish with chopped parslely just before serving.