Start by seasoning the bone-in, skin-on chicken thighs generously with salt and pepper on both sides.

In a large skillet, heat a tablespoon of olive oil or butter over medium-high heat and add the chicken thighs, cooking for 5-7 minutes until golden brown.

Using the same skillet, add a sliced medium onion and sauté for about 5 minutes until soft. Stir in minced garlic and cook for an additional 30 seconds.

Mix in sliced crisp apples, sprinkle with thyme and rosemary, and sauté for 2-3 minutes until apples soften.

Pour in 1 cup of dry apple cider and 1 cup of chicken broth, scrape the bottom of the skillet, and bring to a gentle simmer.

Nestle chicken thighs back into the skillet, skin-side up. Cover the pan and simmer for 25-30 minutes until chicken is tender.

Remove chicken and stir in Dijon mustard and heavy cream into the sauce, cooking until slightly thickened.

Return chicken to the skillet to warm through and serve garnished with fresh thyme and parsley.