Instructions: In a saucepan, combine 3 cups of the cherries with the sugar, wine, cinnamon, cloves, allspice and an ever-so-small pinch of salt. Place over medium heat, bring to a boil, reduce the heat to low, and simmer until nearly broken up, about 10 minutes. Remove from the heat, let cool a little, then puree in a blender. Strain.

Rinse the chicken pieces and pat dry with paper towels. Sprinkle with salt and white pepper. Heat the butter in a wide, heavy saute pan with a lid over high heat. Add the chicken pieces, skin side down, and saute, turning once, until golden brown, about 4 minutes on each side. Remove the chicken to a plate.

Pour off all but 1 tablespoon of the fat from the pan and place it over high heat. Pour in the vinegar, let it sizzle, and then boil it, scraping up browned bits from the pan bottom, until reduced by half.

With the heat still on high, stir in the strained cherry sauce. Return the chicken to the pan, skin side up, and nestle it in the sauce. Spoon the sauce over each piece. When the sauce boils, cover the pan, reduce the heat to low and cook for 15 minutes. Remove the chicken to the warmed serving platter and keep warm.

Boil the sauce over high heat until reduced by a third. Stir the remaining 1 cup cherries into the boiling sauce and cook for 1 minute. Pour the sauce over the chicken and serve.

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