Tender chicken and apples pair beautifully with hard cider, bacon, mustard, and herbs in this comforting autumn dish.
Remove chicken and apples from the Dutch oven and tent with foil. Discard sage and thyme sprigs from the braising liquid. Return Dutch oven to the stove and bring liquid to a simmer.
Whisk in heavy cream and simmer on medium-low until sauce is slightly reduced and thickened, about 5 to 8 minutes. Season to taste with salt and pepper. Spoon sauce over the chicken and apples and serve with egg noodles or potatoes, if desired.
*Apple variety can vary here based on your personal sweetness preferences and availability. I had Honeycrisp apples to use up, which aren't usually ideal for braising, but they turned out out ok. Fuji would be fantastic here, as would a slightly tarter Rome or Jonagold.
**For best results, use a crisp cider that is on the drier side (as opposed to sweet). I used a 5% ABV cider made from 100% apple juice with no hops.