Season the chicken with 1 teaspoon salt. Heat a large cast-iron skillet over medium heat. Add the grapeseed oil to the pan. Once the oil and pan are hot, sear the chicken thighs starting skin-side down. Continue to sear until they are cooked about halfway through, 6 to 8 minutes. The skin should be golden and not burnt. If the chicken starts to get too dark, adjust the heat on the burner. Flip the chicken skin-side up and cook until cooked through, another 8 to 10 minutes The internal temperature should be 165°F when done. Remove the chicken thighs from the pan and place on a plate.
With the pan over medium heat, add the chicken stock and white wine. Bring to a simmer, and reduce down to a saucy consistency, 3 to 6 minutes. Adjust the salt to taste. Pour the sauce over the chicken and serve.