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1
Pour 1 cup boiling water over dried cherries in a bowl; let stand 30 minutes. Drain.
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2
Preheat oven to 375u00b0.
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3
Remove skin from chicken. Place the skin flat on a parchment-lined jelly-roll pan. Bake at 375u00b0 for 40 minutes, making sure skin gets brown and thoroughly crisp but not burned. Drain on paper towels. Sprinkle with dash of salt and dash of pepper. Finely chop; set aside.
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4
Heat a large heavy skillet over medium-high heat. Add oil to pan; swirl. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan, meaty side down; cook 4 minutes on each side or until browned. Remove from pan. Reduce heat to medium. Add onion and sliced garlic; saute 3 minutes. Add wine; cook 1 minute or until reduced by half. Return chicken to pan; add cherries, 1/4 teaspoon salt, 1/4 teaspoon pepper, stock, thyme, and vinegar. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan; keep warm. Increase heat to medium-high; cook sauce 2 minutes or until slightly thickened (about 1 cup).
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5
Combine skin, rind, parsley, and minced garlic in a small bowl. Serve chicken with sauce; top with gremolata.
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6
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