My new favorite method for cooking chicken thighs: the braise-roast. Put minced garlic, canned chopped tomatoes, chopped basil, salt and pepper in a large baking dish. Add chicken, skin up, and season with more salt and pepper. Drizzle olive oil over the top, pour a slosh or two of wine into the crevices, and bake at 400 degrees for about 50 minutes. Remove the chicken and reduce the sauce if it seems thin, skimming off some fat if necessary. Season again and add the chicken. Serve with bread, pasta or rice and a green salad.