Preheat your oven to 180°C (350°F). Pat the chicken thighs and legs dry with paper towels and season with salt.

In a large casserole dish, heat olive oil over medium-high heat. Add the chicken skin-side down and sear for 5-7 minutes until golden brown. Flip and brown the other side for another 5 minutes; then remove and set aside.

In the same casserole dish, add the bacon lardons and cook for 3-4 minutes until crispy. Transfer to the plate with the chicken.

Reduce heat to low and sauté shallots and celery in the remaining fat for about 5 minutes. Add garlic and cook for an additional 30 seconds.

Pour in brandy or whiskey to deglaze, scraping the bottom for brown bits. Let alcohol evaporate for about 2 minutes.

Sprinkle flour over the mixture and stir, then gradually whisk in chicken stock and apple cider until smooth. Cook until sauce thickens, about 3-4 minutes.

Return the chicken and bacon to the casserole, making sure they are submerged. Bring to a boil, cover, and bake for 30 minutes.

After 30 minutes, remove the lid and bake for another 30 minutes to reduce the sauce.

Meanwhile, fry apple wedges in reserved bacon fat until golden, about 3-4 minutes per side.

Stir in the cream to the casserole once baked, then return to oven for another 20 minutes.

Gently mix in fried apple wedges before serving. Enjoy hot, ideally with creamy mashed potatoes or rice.