It's not specified whether or not the chicken should be skinless. I purchased skin-on, bone-in thighs--will I be ok using those, or should I remov...

It simmers for one hour so I would guess you bought the right thing!

Recipes will specify "skinless" and "boneless" if the author intended you to use diminished poultry parts, but you should feel free to follow your own preferences. One way to keep seared, crisp skin that way is to use a relatively shallow pan for braising and space your thighs in single layer, bone down, skin up, after you've poured in the liquid. Just be conservative with amount of liquid so that skin remains dry above the surface, adding more sauce if necessary once all thighs are in the pan. That said, I never bother with this step. Since the skin on leftover braised birds is flabby and unappealing, you could always peel the skin off before reheating leftovers. Don't discard it, though. Brown the leftover skin in your favorite fat and eat like potato chips or stir bits into rice, mashed potatoes, salads, sautéed mushrooms, pasta...

Thanks!

I think that would be just fine. I make chicken cacciatore with bone in, skin on chicken and it is much richer and more flavorful than when I make it without skin and bones. Just make sure to brown the skin side well so you don't just have gummy chicken skin.