Season the bone-in, skin-on chicken thighs generously with salt and pepper on both sides and let sit for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes.

Flip the chicken and cook for an additional 3-4 minutes, then transfer to a plate.

In the same pan, sauté the sliced onion for about 5 minutes until softened.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add sliced apples, thyme, and rosemary. Cook for 2-3 minutes until apples soften.

Pour in the apple cider and 1 cup of chicken broth, scraping up brown bits. Simmer for 2 minutes.

Return the chicken to the pan, cover, and simmer on low for 25-30 minutes.

Remove chicken, stir in mustard and cream, then simmer uncovered for 5 minutes until thickened.

Return chicken to warm through, garnish with parsley and thyme before serving.