Braised Chicken with Dried Tart Cherries, Olives and Capers

4 chicken legs, separated thighs and legs

2 cloves garlic, minced

1 tablespoon thyme, fresh and roughly smashed

2 tablespoons blended oil

1 tablespoon Pernod or pastis

1 teaspoon champagne wine 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

Combine all marinade ingredients in a bowl and mix well. Place chicken in a bowl or large Ziploc bag and marinate overnight or at least two hours in the refrigerator.
Remove chicken and discard marinade. Season chicken with salt and pepper. Preheat oven to 350 degrees.
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 the pan and add white wine, reducing to almost half.
Add cherries, olives, capers, bay leaves, and chicken stock. Cover and place in the oven for 30 minutes, or until chicken is cooked through.
Remove chicken from pan and keep warm. Bring braise mixture to a boil and then simmer until slightly reduced about 5 minutes. Wisk in butter and parsley and adjust seasoning if necessary. Return chicken to sauce and serve.