Step 1: Prepare the Chicken

1. Use paper towels to pat the chicken thighs dry.
2. Generously season both sides with salt and pepper.

Step 2: Sear the Chicken

1. In a large skillet or Dutch oven, warm the olive oil over medium-high heat.
2. Place the chicken in the skillet, skin side down, and sear for approximately 5–7 minutes until the skin turns golden brown.
3. Flip the chicken and cook for another 5 minutes.
4. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Aromatics

1. In the same skillet, add the sliced onion and sauté for about 3–4 minutes until softened.
2. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4: Create the Sauce

1. Pour in the apple cider, Dijon mustard, apple cider vinegar, and chicken broth.
2. Add the fresh rosemary sprigs (or dried rosemary) and stir to combine.
3. Incorporate the sliced apples into the sauce mixture.

Step 5: Cook the Chicken

1. Place the seared chicken thighs back into the skillet, skin side up.
2. Bring the mixture to a gentle simmer, then cover the skillet and reduce the heat to medium-low.
3. Cook for about 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.

Step 6: Serve

1. Carefully remove the chicken and apples from the skillet.
2. If desired, allow the sauce to reduce by simmering uncovered for a few minutes to thicken.
3. Serve the chicken along with the apples and drizzle the sauce over the top.
4. Garnish with fresh rosemary sprigs if desired.