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1. Preheat the oven to 450 degrees F.
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2. In a small bowl, combine the goat cheese, rosemary, and olive oil.
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3. Season with salt and pepper and mash together with the back of a fork.
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4. Gently loosen the skin by inserting your fingers underneath it to make a pocket.
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5. Stuff the rosemary goat cheese under the skin evenly. Tuck the skin back over the chicken.
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6. Season both sides of the chicken well with salt and pepper.
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7. Drizzle a little olive oil over the chicken and rub well.
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8. Heat a large, ovenproof saute pan over high heat.
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9. When the pan is hot, add enough olive oil to coat the bottom of the pan.
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10. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down.
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11. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes.
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12. Carefully turn the chicken over and transfer to the oven.
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13. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
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14. Remove the chicken from the pan and keep warm.
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15. Remove all but 2 tablespoons of the fat from the pan and return to the heat.
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16. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits.
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17. Add the mushrooms and season with salt and pepper.
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Saute for 2 minutes, or until the mushrooms begin to brown.
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18. Add the stock and bring to a simmer.
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19. Cook 5 minutes or until reduced by 1/3.
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20. Stir in the remaining tablespoon of butter and remove from the heat.
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21. Pour the sauce over the chicken and garnish with the chives.
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22. Serve immediately.
