Begin by patting dry your bone-in, skin-on chicken thighs with paper towels, generously season both sides with salt and pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook for 5-7 minutes until browned. Flip and cook for another 3-4 minutes, then set aside.

In the same skillet, add a sliced medium onion and sauté for about 5 minutes until softened.

Add 2 minced garlic cloves and cook for another 30 seconds, then incorporate thin apple slices along with fresh thyme and rosemary, sautéing for 2-3 minutes.

Pour in 1 cup of dry apple cider and 1 cup of chicken broth, scraping the bottom of the pan. Bring to a simmer for 2-3 minutes.

Nestle the browned chicken back into the skillet, skin-side up, cover with a lid, and simmer for 25-30 minutes.

Remove the chicken and whisk in 2 tablespoons of Dijon mustard and 1 cup of heavy cream to the sauce, simmering for about 5 minutes.

Return the chicken to the skillet, garnish with fresh herbs, and serve with crusty bread or mashed potatoes.