chicken, tomato, basil cheese cassarole

boned chicken thighs in my new le creusette baking dish,, an un-expected gift from the 'smokeshack and lounge' pan coated with olive oil and garden tomatoes on top.. indirect at 400 with 1 chunk each persimmon and hickory , basil and cheese added when thighs were 160 done at 190.. truely on of my better surprises . the skin was not crispy [and not expeted to be]. served on pasta nests from wegmans,, the flavors did not melt together.. chicken , gentle smoke , tomato, basil and cheese all were present individually , just wonderful,, the younger pit [they are both critics] raved. juice in the pan was not greasy [lots of the fat still in the skin] skin was tasty but i left most of it on the plate.. i would not, however , remove it before cooking .. i think it added a lot to the flavor.. the juice was chicken and tomato "water"