In a large saute pan over medium-high heat, add the
olive oil and butter. Season the chicken generously with salt and pepper. Add the chicken pieces to the pan, skin side down, and cook until well browned, about 5 to 7 minutes. Turn the chicken over, add the shallots, and
sear until golden brown on the other side, about 5 more minutes. Add the garlic and cook 1 minute. Carefully
deglaze with beer, scraping the bottom of the pan, and cook until the beer is reduced by half, about 8 to 10 minutes. Add the chicken stock, dried
cherries,
cream,
lemon juice, and
thyme and bring to a
simmer. Simmer until the chicken is just cooked through. Serve garnished with
chives.
