*Begin making the garlic broth. Heat 1 t of oil in a medium saucepan. Add the whole garlic cloves and cook over medium-low heat stirring until golden, about 5 minutes. Add 4 cups of water and bring to a boil. Simmer over low heat until reduced to 3 cups.

Let cool and whisk in sour cream and dried mushrooms. Add salt and pepper and test for other seasonings. (I added garlic powder.)

While the garlic broth is simmering, season the chicken well on both sides with salt and pepper and seasonings of your choice.

Heat 1 T of oil in a cast iron skillet or Dutch oven over medium heat. Add chicken pieces to skillet and cook until golden on both sides, about 10 minutes total. (The chicken does not have to be cooked all the way through.)

Preheat oven to 350.

Remove the chicken from the skillet and pour off all but 2 T of oil from skillet. Arrange potato slices, overlapping slightly, in a circle over the bottom of the skillet to form several layers. Place chicken skin side down on top of the potatoes. Scatter the crushed garlic, and cherries over the chicken. Pour the garlic sauce with porcinis over chicken and roast for 20 minutes. Reduce the oven temperature to 300 and roast about 45 minutes longer, until the potatoes are tender and the chicken is cooked through.

Heat the broiler and place the chicken skin side up about 8 inches from the heat. Broil about 8 minutes or until the skin is crisp. Garnish with fresh parsley and a sprinkle of fresh black pepper and some Maldon salt flakes.