Baked Chicken Thighs with Apples and Onions

Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the 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 the 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 saute 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 the 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 the 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 the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.

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