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In a large
saute pan over medium-high heat, add
the olive oil and butter. Season the
chicken generously with salt and pepper.
Add the
chicken pieces to the pan, skin side
down, and cook until well browned,
about 5 to 7 minutes.
Turn the
chicken over, add the shallots, and
sear until golden brown on the other
side, about 5 more minutes. Add the
garlic and cook 1 minute.
Carefully
deglaze with beer, scraping the bottom
of the pan, and cook until the beer
is reduced by half, about 8 to 10
minutes.
Add the
chicken stock, dried cherries, cream,
lemon juice, and thyme and bring to
a simmer. Simmer until the chicken
is just cooked through. Serve garnished
with chives.
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