Ingredients:

+ 4 bone-in/skin-on chicken thighs

+ 2 Tbsp olive oil

+ 4 slices of bacon, diced

+ 1/2 c diced onion

+ 1/4 c cooking sherry (or white wine)

+ 3/4 c apple cider (or juice)

+ 3/4 c chicken stock

+ 2 c thinly sliced apples, skin-on

+ 1/2 tsp fresh thyme leaves

+ 1/4 c heavy cream

+ 1/2 tsp. dijon mustard

+ 1 Tbsp cornstarch mixed with 1 Tbsp water (or mix with reserved pan drippings in lieu of water)

+ Salt & freshly ground pepper

How to:

Preheat oven to 375 degrees.

In a large skillet, heat olive oil over medium-high heat.  Dry chicken thighs well and sprinkle skin with salt & pepper.  Once oil is hot, place thighs, skin side down in the oil & allow to cook until golden brown.  Flip & cook on the other side for a few minutes.  Remove chicken & transfer into cooking dish; place in oven.  

While the chicken is cooking, remove the oil & drippings from pan & reserve.  Cook the bacon in the same skillet over medium heat until starting to brown.  Add the onions & cook until the bacon is crisp & the onions are lightly browned.  Add the sherry & cook for 1-2 minutes.  Add the apple cider, chicken stock, apples & thyme.  Bring to a boil, then immediately reduce the heat to medium-low & allow to simmer until the apples soften.  Add the cream & dijon to the sauce & stir to combine.  Add a bit of the cornstarch mixture a bit at a time until the sauce thickens to your liking.  Taste & add salt/pepper, to taste.

Remove chicken from the oven & check for doneness (approximately 30 minutes/meat should be about 165 degrees).  Spoon sauce over chicken & serve.

Pair with autumn vegetable medley (e.g., squash, tomatoes, brussels, etc.) and/or rice/potatoes.