Prepare the Chicken:

• Season the chicken: Sprinkle salt and pepper over the chicken thighs.
• Heat the butter and oil: Melt butter with olive oil in a large skillet over medium heat.
• Sear the chicken: Add the chicken thighs, skin-side down, and cook for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes. Remove and set aside.

Cook the Apples and Shallots:

• Sauté the apples: In the same pan, add the sliced apples and cook until golden and slightly softened. Remove and set aside.
• Cook the shallots: Add the chopped shallots to the pan, cooking until softened and translucent.

Make the Sauce:

• Deglaze with cider: Pour in the cider, scraping the bottom of the pan to release any browned bits. Simmer for 2-3 minutes.
• Add the stock and cream: Stir in the chicken stock and double cream, mixing well.

Combine and Simmer:

• Return the chicken: Place the seared chicken back into the skillet. Add the thyme sprigs and season with salt and pepper.
• Simmer gently: Cover and cook on low heat for 20-25 minutes, or until the chicken is tender and fully cooked.

Finish the Dish:

• Add the apples: Return the sautéed apples to the pan in the last 5 minutes of cooking.
• Garnish and serve: Remove the thyme sprigs and serve hot, garnished with fresh thyme leaves if desired.