Mix together the first 6 ingredients with a wisk. Place your chicken thighs in a zip lock or other container and pour the marinade on top. Place in the refrigerator for at least an hour and up to 24 hours. *I like to shake the bag several times through the day.
Preheat oven to 400 degrees.
Place your chicken in a cast iron skillet (or oven/stove safe pan). Be sure to get as much of the marinade as you can in the pan as well. Place in oven and set time for approx 30 minutes.
Check on your chicken at 30 minutes or so and if they are a beautiful brown, cover with foil. Cook another 15-30 minutes or until the internal temperature is 165 or close.
Remove from oven. Place the chicken in a serving platter and your skillet on the stove with the remaining marinade.
Turn the stove to medium/high heat. Scrape the bits off the bottom of the pan and deglaze with a dry red wine. I needed approx 2 cups to get the sauce amount and consistency needed, but start with about 1 cup. Simmer for about 10 minutes until you have a thicker sauce consistency.
Pour your sauce on top of the chicken in the serving platter, coating each thigh. Sprinkle with dried thyme. Enjoy!