Begin by patting your chicken thighs or legs dry using paper towels. Season generously with salt on both sides.

In a heavy casserole dish, heat 2 tablespoons of olive oil over medium-high heat. Brown the seasoned chicken pieces for 5-7 minutes on each side until golden brown.

Add chopped bacon to the same dish and cook over medium heat until crispy, about 5 minutes. Remove and drain on paper towels, preserving the drippings.

In the rendered bacon fat, sauté chopped shallots and celery for 5-7 minutes. Then add minced garlic and cook for another 30 seconds.

Pour in 1/4 cup of brandy or whiskey and deglaze the pan, letting the alcohol reduce slightly.

Sprinkle in 2 tablespoons of all-purpose flour, stirring continuously. Gradually whisk in 1 cup of chicken stock and 1 cup of apple cider, stirring until thick.

Return the browned chicken and crispy bacon, and add a sprig of fresh thyme. Bring to a gentle boil, cover tightly, and bake at 350°F (180°C) for 30 minutes.

Uncover and let cook for another 30 minutes to thicken the sauce.

Fry sliced apples in reserved fat or butter over medium heat for about 5 minutes until golden brown.

Stir in 1/2 cup of heavy cream after baking, cooking uncovered for another 20 minutes. Fold in the fried apple wedges just before serving.