Okay, Karen and Alan:
Play with the recipe indeed, that's what it's there for. It's your dinner and you should follow whatever inspires you to cook! That said, some comments:
Thighs would of course taste great in this--I love thigh meat too. But Alan, I would suggest you consider using breast meat sometime just to find out how good and tender it can be when cut and cooked just right--just to doneness and not one second more--delicate and tender and a good canvas for the complex sauce.
About tomatoes: Karen, I have to politely disagree. This is a quick pan sauce, and the hot house tomatoes available in grocery stores right now (and what I used) are perfect for the dish. They contain a lot of juice, and the fresh skin holds the diced fruit in perfect whole little square jewels of piquance, which sweeten when heated while the inner flesh dissolves into, and informs, the sauce. Great as canned Marzanos are for long cooked sauces, fresh is really better here. If using canned is a must, then select the canned diced tomatoes which are yes already cooked but much more lightly so and therefore have more integrity than a typical whole canned tomato. This is not a tomato sauce per se, it's an herb sauce with tomatoes.
And about cayenne or more to the point powdered red pepper of any stripe vs. red pepper flakes: I use a lot of both, but favor red pepper flakes in a sauce where the visible flakes add a pleasant rusticity AND in braises where long cooking is going to develop their flavor. Neither was the goal with this sauce: in a quick pan sauce, cayenne is going to give you the most instant and manageable heat. I didn't specify how much because the jar of cayenne or similar "red pepper" you have in your pantry could well be twice or half as hot as what I used, and too your taste for same might be different than mine. The jar I have now is actually surprisingly mild, and half a teaspoonish (I measure in the palm of my hand) only gave it a light kick. And a light kick was what I was looking for--the ultimate goal here was sophistication, not rusticity, without going so far as refinement, which would have required putting the sauce in a blender to homogenize the ingredients into a complexly flavored but visually one-dimensional result. If you don't have powdered, by all means use flakes, you just don't get a quick a result and more heat can show up than you bargained for in the finished dish.
Anyway, hope the explanations help.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov