Hi LTB. SKK is correct that the chicken thighs will release some oil. You can add a little oil to start things off or add the chicken first to release the oil. After all the cooking I usually have to skim off the fat from the chicken so I always am hesitant to add more in the beginning. But, either way works fine.
The chicken thighs with skins have a lot of fat in them. Notice in the recipe monkeymom takes off the skin on some of the thighs. When I brown a whole chicken over high heat before a french roast method, I use at most a tbsp. of oil, and most of the time nothing.
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