Peel, core, and slice the apples. Heat 2 tablespoon of butter in a skillet, adding the apples in a single layer. Fry until golden brown, flipping occasionally (5-7 minutes). Remove and set aside. prep

To the same skillet, add 2 tablespoon butter. Season chicken with salt and pepper, and sprinkle with flour. Sear the chicken for 5-7 minutes per side until golden brown and crispy. Remove chicken and set aside. prep

Preheat the oven to 375ºF. Add the sliced onions to the pan and sauté for 5-7 minutes until soft. Add minced garlic and dry thyme, cooking for another minute. Deglaze the pan with brandy and let it cook down by half, then pour in apple cider and cook for another 5 minutes. mix

Return the chicken to the skillet (skin side up) and cover. Place the skillet in the oven and bake for 30 minutes. Carefully remove the pan using oven mitts. bake

Transfer the chicken to a plate. Add heavy cream and Dijon mustard to the sauce, stirring well. Let it cook for 5 minutes to thicken. Stir in fried apples, fresh thyme, and return chicken to the skillet to soak up the sauce. finish

To serve, spoon the sauce onto plates, ensuring each has onions, apples, and ample sauce. Place a chicken leg on top of the sauce and serve. Serve