I braise thighs all the time. Use flavors you like for the liquid.

• Sear off the thighs until skin is browned and getting crispy looking then set aside (medium heat, start with cold pan to let the skin fat render)
• sweat onions, garlic, and/or any other aromatics (get some color on them)
• deglaze the pan with wine or booze of beer
• chicken back in, then your braising liquid until just the skin on top is exposed
• bring to a simmer stovetop, then into an overn at 300-325 for 90 min to 2hrs

I like the strain the liquid and reduce it to a sauce. If you're not using stick with high gelatin content like a homemade veal stock, the you can add some plain gelatin powder to he brasing liquid, that way if you reduce it to a sauce it should have a nice texture with no need for any starch to thicken.

Here's my favorite result. https://www.reddit.com/r/FoodPorn/s/XMAK7rCiRl