Sear the Chicken

1. Pat chicken dry and season with salt and pepper.
2. Heat oil in a heavy skillet or Dutch oven over medium-high heat.
3. Sear chicken skin-side down until golden brown (6–8 min), then flip and cook 3–4 min more.
4. Transfer to a plate; pour off excess fat, keeping about 1 Tbsp in the pan.

Start the Sauce Base

1. Lower heat to medium. Add butter and garlic (or hing) and stir 30 sec.
2. Sprinkle in flour and cook 1 min to form a roux.
3. Slowly whisk in cider, scraping up any browned bits.
4. Add chicken stock, thyme, and Dijon. Simmer 2–3 min until slightly thickened.

Braise the Chicken

1. Return chicken to the pan, skin-side up.
2. Cover loosely and simmer 25–30 min, turning once, until chicken is tender and cooked through (165°F internal).
3. Remove chicken and keep warm.

Sauté the Apples

1. In a separate skillet, melt butter over medium heat.
2. Add apple slices and brown sugar; sauté 3–5 min until golden and just tender.
3. Set aside for plating.

Finish the Sauce

1. Stir cream (or crème fraîche) and vinegar into the cider sauce.
2. Simmer gently 3–5 min until velvety; taste and adjust seasoning.
3. Optional: stir in a tablespoon of Calvados or brandy just before serving.

Plate and Serve

1. Place apples around the chicken, spoon the creamy cider sauce over top, and garnish with thyme or parsley.