Season chicken legs with salt and pepper.
In a large heavy skillet, cook chicken legs until skin is golden- approx 10 to 15 minutes. Transfer to a plate.
Pour off fat from skillet and deglaze with Merlot. Bring to boil. Continue to cook until liquid is reduced to a syrup. Add minced garlic, thyme and 1/2 cup dried fruit. Return chicken legs to skillet and add chicken broth. Bring mixture to a simmer and braise, uncovered, for 1 1/2 hours, or until chicken legs are very tender and almost falling off the bone. Transfer to platter and keep warm.
Pour braising liquid through a sieve into a saucepan. Using spoon, firmly press liquid out of solids. Return liquid to burner and boil until reduced by about one third. Add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened and is thickened, approx. 5 minutes, and season with salt and pepper. Return chicken legs to sauce to warm and serve.