Begin by seasoning the bone-in chicken thighs generously with salt and pepper. Set the seasoned chicken aside to bring it to room temperature while you prepare your cooking equipment.

In a large skillet, heat 2 tablespoons of olive oil or butter over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the pan and sear for 5-7 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes until just cooked through. Remove the thighs from the pan and set aside.

In the same skillet, add a medium sliced onion, allowing it to caramelize over medium heat for about 5 minutes until softened and lightly browned. Stir in 2 cloves of minced garlic and cook for an additional 30 seconds.

Stir in 1-2 sliced crisp apples, along with fresh thyme and rosemary if desired. Allow the mixture to cook for about 2-3 minutes until the apples start to soften.

Pour in 1 cup of apple cider and 1 cup of chicken broth, using a wooden spoon to scrape up any browned bits from the pan. Bring to a gentle simmer for 2-3 minutes.

Return the seared chicken thighs to the pan, skin-side up. Cover and reduce heat to low, simmering for 25-30 minutes until tender.

Once cooked through, remove the chicken from the pan. Stir in 2 tablespoons of Dijon mustard and ½ cup of heavy cream. Let simmer uncovered for 5 minutes.

Return the chicken to the pan briefly to warm through and serve with crusty bread or mashed potatoes.