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1
In a medium saucepan, heat 1 teaspoon of the oil.
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2
Add the whole garlic cloves and cook over low heat, stirring, until golden and fragrant, 5 minutes.
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3
Add 4 cups of water and bring to a boil.
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4
Cover and simmer over low heat until reduced to 2 cups, about 1 hour.
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5
Strain the garlic broth into a bowl.
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6
In another bowl, whisk 1 cup of the garlic broth with the sour cream and porcini and season with salt; reserve the remaining garlic broth for another use.
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7
Preheat the oven to 350.
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8
In a large cast-iron skillet, heat the remaining 1 tablespoon of oil.
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9
Season the chicken with salt and cook over moderate heat until golden all over, about 10 minutes total.
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10
Transfer the chicken to a plate.
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11
Pour off all but 1 tablespoon of the oil in the skillet.
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12
Arrange the potato slices in the pan, overlapping them slightly.
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13
Set the chicken skin side down on top of the potatoes.
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14
Scatter the cherries and crushed garlic around the chicken and pour the garlic sauce with porcini on top.
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15
Roast the chicken for 20 minutes.
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16
Reduce the oven temperature to 300 and roast for about 45 minutes longer, until the potatoes are tender and the chicken is cooked through.
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17
Preheat the broiler and arrange the rack 6 inches from the heat.
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18
Turn the chicken skin side up and broil until the skin is golden and crisp, about 8 minutes.
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19
Garnish with celery leaves and serve.
