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1
In a saucepan, combine 3 c. of the cherries with the sugar, wine, cinnamon, cloves, allspice and an ever-so-small healthy pinch of salt.
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2
Place over medium heat, bring to a boil, reduce the heat to low, and simmer till nearly broken up, about 10 min.
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3
Remove from the heat, let cold a little, then puree in a blender.
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4
Strain.
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5
Rinse the chicken pcs and pat dry with paper towels.
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6
Sprinkle with salt and white pepper.
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7
Heat the butter in a wide, heavy saute/fry pan with a lid over high heat.
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8
Add in the chicken pcs, skin side down, and saute/fry, turning once, till golden, about 4 min on each side.
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9
Remove the chicken to a plate.
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10
Pour off all but 1 Tbsp.
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11
of the fat from the pan and place it over high heat.
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12
Pour in the vinegar, let it sizzle, and then boil it, scraping up browned bits from the pan bottom, till reduced by half.
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13
With the heat still on high, stir in the strained cherry sauce.
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14
Return the chicken to the pan, skin side up, and nestle it in the sauce.
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15
Spoon the sauce over each piece.
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16
When the sauce boils, cover the pan, reduce the heat to low and cook for 15 min.
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17
Remove the chicken to the warmed serving platter and keep hot.
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18
Boil the sauce over high heat till reduced by a third.
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19
Stir the remaining 1 c. cherries into the boiling sauce and cook for 1 minute.
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20
Pour the sauce over the chicken and serve.
