By Jane Crosen
This earthy, fruity chicken teriyaki is a household favorite, an easy, but special stovetop dinner on a hot summer evening. The time to make it is just over the crest of cherry season, when fresh cherries are more affordable. If, like us, you have freshly harvested garlic scapes (those curliquing stalks cut so the plant puts energy into the bulb, not the fruiting body), this is a nice way to use them.
Not all chicken thighs have skin delicate enough to leave on, but Tide Mill Farm’s organic chicken thighs have thin skin too good to waste. With careful skilletsmanship, they’ll provide a crisp golden crust to the chicken, sealing in juices.
If using larger chicken thighs with thicker skin, trim off the fattier edges, leaving the thinnest skin covering the top — or remove the skin altogether, and lightly coat the chicken with flour before frying. You also can use boneless chicken thighs cut in pieces.
Over the years we’ve made this dish various ways — marinating, braising, adding a pinch of ground ginger and cayenne for a little more heat. This is my favorite way, and the simplest.
Jane Crosen of Penobscot is a mapmaker, freelance editor, and author of “Maine Mapmaker’s Kitchen,” together with her husband, Richard Washburn. She is currently working on a second cookbook, “Culinary Landscapes,” to be published next year.