I have made this dish in a Dutch oven, a high-sided braiser, and even a cast-iron skillet. Every recipe I've ever read for crispy chicken thighs instructs you to brown the skin side for a mere 3 to 4 minutes which must be some sort of CYA insurance for burning the chicken since you can always cook something a little more later, but you can't undo anything that's overcooked, let alone burnt. Be brave. Embrace the dark brown. Go for the full 8 minutes.