Pat the chicken dry with a paper towel. Season with salt and pepper. This helps build a crispy skin later. It also locks in the juices during cooking for better flavor.

Heat olive oil in a large pan. Place chicken skin-side down. Cook until golden brown on both sides. This step adds rich flavor and improves the final texture of the dish.

Remove chicken and set aside. Add butter to the same pan. Cook onions slowly until soft and golden. Stir gently so they do not burn or stick to the pan.

Add chopped garlic and sliced apples. Cook for a few minutes. The apples will soften and add natural sweetness. This balances the savory chicken and creamy sauce perfectly.

Pour in dry cider slowly. Scrape the bottom of the pan. This lifts all the flavor bits. Let it simmer for a few minutes so the alcohol cooks off.

Add chicken stock and thyme. Stir everything well. Bring it to a gentle simmer. The sauce will start to build depth and a comforting aroma in your kitchen.

Place the browned chicken back into the pan. Make sure it sits in the sauce. Cover and cook on low heat. Let it simmer until the chicken becomes tender and juicy.

Stir in double cream and Dijon mustard. Mix gently. The sauce will turn creamy and smooth. Let it cook for a few more minutes to thicken slightly.

Let everything simmer together for a final 10 minutes. Taste and adjust seasoning if needed. The sauce should be rich, creamy, and full of balanced flavors.

Serve hot with mashed potatoes or rice. Spoon extra sauce over the top. Every bite should be creamy, tender, and full of countryside comfort.