Season & Dry Chicken: Pat the chicken thighs completely dry with paper towels on both sides—dry skin is essential for a deep golden crisp. Season generously all over with fine sea salt, cracked black pepper, and garlic powder.

Sear Until Crackling Crisp: Heat olive oil and butter in a large deep cast-iron skillet or braiser over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear undisturbed for 6 to 8 minutes until the skin is deeply browned, blistered, and crispy. Flip and sear the flesh side for 2 minutes, then transfer chicken to a warm plate.

Caramelize Apples & Aromatics: Pour off all but 1 tablespoon of chicken drippings from the skillet. Reduce heat to medium. Add the sliced Honeycrisp apples and shallots. Sauté for 3 to 4 minutes until the apples develop light golden caramelized edges and shallots soften. Add the chopped garlic, fresh thyme sprigs, rosemary, and sage leaves, stirring for 1 minute until highly fragrant.

Deglaze & Simmer Cider Reduction: Pour in the unfiltered sweet apple cider, chicken bone broth, Dijon mustard, and maple syrup. Whisk gently, scraping up all the savory browned fond stuck to the bottom of the skillet. Bring to a vigorous simmer for 3 minutes so the liquid begins to concentrate.

Braise to Tender Perfection: Nestled the seared chicken thighs back into the skillet skin-side UP, making sure the crispy skin rests above the simmering cider broth. Reduce heat to medium-low, cover partially, and simmer for 15 to 18 minutes until chicken is cooked through and registers 175°F (80°C) on an instant-read thermometer.

Glaze & Finish: Uncover and spoon the bubbling syrupy cider pan reduction over the chicken thighs. Simmer uncovered for 2 minutes to thicken the glaze to glossy perfection. Remove herb sprigs and serve hot with caramelized apples and pan juices spooned over garlic mashed potatoes!