Heat the butter and 1 teaspoon of the oil in a large skillet and briefly sauté the mushroom slices on both sides to seal the edges and bring out the flavor. Remove them to a plate.
Add the remaining oil to the pan and add the chicken thighs, bone side down. Fry over medium heat until lightly browned, then turn and brown the top (skin) sides. Turn the thighs with a spatula and repeat until both sides are nicely browned. Remove to the plate with the mushrooms.
Add the onion to the pan and sauté over medium-low heat for a minute or two, then add the garlic (or garlic scapes) and cook until the onion is translucent. Add the cherries and sauté briefly, then return the chicken and mushrooms to the pan, along with the tamari.
Deglaze the pan with the sherry, scraping up browned bits with the spatula. Add the herbs and freshly ground pepper.
Cover the pan and simmer over medium-low heat about 5 to 8 minutes, adding a little water if necessary, until the chicken and mushrooms are done, cherries are tender, and the sauce is somewhat reduced and aromatic.
Serve with tricolor “tweed” quinoa (see following recipe), French couscous, or basmati rice, along with sautéed or braised garden vegetables — onion, zucchini, summer squash, spinach, chard, peapods or a combination.