I use a boning knife and carefully cut the meat from the bone and then carefully cut on either side of the bone (horizontally) to increase the size of the pocket (out to about 1/2 inch or so from the edge of the thigh) and pull out the bone. You have to careful doing this so you do not cut through the meat - just leave a hole where the bone was. I fill this pocket with a mixture of ricotta, finely grated mozzarella, and parmesan or romano cheeses aand frozen chopped spinach (defrosted and squeezed as dry as you can get it) - a pastry bag makes the filling fairly easy to pump into the thighs. I then brown these on both sides in a little olive oil and garlic, remove to a plate while I saute some mushrooms, then put the chicken back in the pan and add some pasta sauce ... simmer until the chicken is done. Serve over pasta if you want, and spoon the sauce over all, some garlic bread, a nice salad ....
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain