Step 1: Season the chicken thighs generously with salt and black pepper on both sides.
Step 2: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy.
Step 3: Flip the chicken and sear for another 3 minutes on the other side. Remove the chicken from the pan and set aside on a plate.
Step 4: In the same pan, add the sliced onions and apples. Sauté for 5 minutes until the onions are softened and the apples begin to caramelize.
Step 5: Add the minced garlic and cook for 1 minute until fragrant. Stir in the Dijon mustard and pour in the apple cider, scraping the bottom of the pan to release the brown bits.
Step 6: Place the chicken thighs back into the pan, skin-side up. Add the rosemary and thyme sprigs to the liquid.
Step 7: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 8: Remove the lid and simmer for an additional 5 minutes to allow the sauce to thicken slightly. Serve warm with the apples and sauce spooned over the top.