I've never had this dish but am making it on a friend's recommendation. I've got bone-in thighs marinating now. The recipe calls for an hour at 350. I really dislike soggy chicken skin and am thinking of patting the pieces dry and browning them skin-side down in a saute pan before transferring to a baking dish, then adding the brown sugar and wine plus the marinade. I am not after a crisp skin, just well-rendered and brown. Any other suggestions?