Wash the thighs, dry them, and fry them with 1 tablespoon of vegetable oil until golden on both sides, for 10 minutes. Place on a platter.
In a frying pan, fry the onion feathers and garlic pieces, adding sugar, 3 minutes, medium heat.
Put the thighs on the onion, add the cherries.
Simmer for 10 minutes, add salt and pepper. Then add the brandy and butter, season with pepper, simmer under the lid until tender, the heat is minimal, 15-20 minutes.
Bring the salt to taste.
Serve hot, sprinkled with chopped herbs, and serve with cherries.
With your favorite side dish, pour the resulting sauce.
