I find that skinless, boneless thighs, because of the higher fat content in the dark meat, cook very well in contrast to breasts that tend to be dry.

Thanks to everyone for all the suggestions and input! Dinner was tonight, I did use the bone-in for the coq au vin, it was delicious! But I will definitely check Whole Foods if I need these for anything else in the future.

Anonymous wrote:They often (but not always) have boneless, skin-on chicken breasts in the case at WF.

If there aren't any in the case, the butchers at WF offer to debone them.