Thighs are our lest favorite part of the chicken and very hard to cut when sauce is involved.

Dark thigh meat is what gives off the flavor to the dish (much more than white meat). Why not simply debone the thighs before cooking.

Totally agree with Susan W. I prefer thighs for braising but breasts will work. Just watch the braising time...you don't want dry chicken breasts.

If you are asking if you can use bone in breasts the answer is yes. I much prefer bone in thighs, because of moistness and flavor, but I know plenty of people who cook with breasts only.