• 4 chicken legs, separated thighs and legs
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, roughly smashed
• 2 tablespoons blended oil
• 1 tablespoon pastis
• 1 teaspoon champagne vinegar
• 1 cup white wine
• 2 bay leaves
• ¾ cup dried tart cherries
• 1 cup chicken stock
• ½ cup pitted green olives
• 2 tablespoons unsalted butter
• 2 tablespoons capers, rinsed
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Canola oil
• Salt and black pepper
Combine garlic, thyme, blended oil, pastis and champagne vinegar in a bowl and mix well. Add chicken to the bowl and marinate overnight or at least two hours in refrigerator.
Preheat oven to 350°F.
Remove chicken and discard marinade. Season chicken with salt and pepper.
Heat a roasting pan with 1 tablespoon canola oil over medium heat. Sear chicken, skin side down, until golden brown, about 5 minutes. Remove excess fat from pan, then add white wine and reduce by almost half. Add cherries, olives, capers, bay leaves and chicken stock to the pan. Cover and place in oven for 30 minutes, or until chicken is cooked through.
Remove chicken from pan and cover with foil to keep warm. Scrape anything remaining in the roasting pan into a sauce pan and place over high heat on the stove top. Once boiling, reduce heat and simmer until slightly reduced, about 5 minutes. Whisk in butter and parsley. Adjust seasoning if necessary.
Plate chicken, spoon sauce over and serve.
Recipe created by St. Francis Executive Chef Bryan Jones