It was excellent, actually. I do agree that the dark meat definitely gave it more flavor than white meat would have. I made the recipe exactly as stated, except I didn't have any capers, so just left them out, and I like more spice, so I added some basil and some crushed red pepper. My criticism would be that it was too soupy. I actually don't think that I would have enjoyed it as much made with thighs with the skin on, as I think it would have been too greasy for me, and kind of a PITA to bone and skin the chicken prior to eating. I would definitely make it again, but again, with boneless, skinless thighs, and would add some hot sauce and/or some jalapenos, and possibly less tomatoes.