Baked Chicken Thighs with Apples and Onions

Preheat the oven to 350 degrees F (175 degrees C). Season both sides of chicken thighs with salt and pepper.

Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.

Add sliced onions to the skillet and sauté until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until onions are soft, 4 to 5 minutes. Turn off the heat.

Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around chicken. Cover the skillet with a lid or aluminum foil.

Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into sauce in the skillet. Place chicken back into the skillet and spoon some of sauce over chicken.

Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and juices run clear, and an instant-read thermometer inserted near bone reads at least 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with sauce.