Hi, Just wondering if the thighs used are skinless and boneless or just boneless? Anybody here use bone in and skin on? Thanks!

I did make this using bone-in thighs with the skin, but I changed the cooking order a bit. I cooked the thighs first, skin side down, to get the fond and flavor. I also cooked them a bit longer, so they would not take so long to finish in the pasta. I don't take their temperature, I check for the level of pink near the bone. I removed the skin after this, because I find braised chicken skin to be flabby and unappetizing. While it rested on a plate, I proceeded to follow the rest of the recipe, using the same pan to toast the orzo. Then I just assembled it as directed. The limiting factor time-wise is the orzo, which will cook faster than a bone-in thigh will unless the chicken starts off nearly done. If you don't allow for this, you will end up with either raw chicken, or mushy orzo.