1-Start: Start by getting your ingredients ready, like slicing apples and onions, to keep things smooth.

2-Cook apples: heat butter in a skillet and fry the apple slices until they’re golden brown on both sides, which takes about 5-7 minutes. Set them aside so they stay crisp.

3-Prepare chicken: season the chicken leg quarters with salt and pepper, dust them with flour, and sear in the same skillet for 5-7 minutes per side until crispy.

4-Sauté onions and garlic: sauté the sliced onion in the pan for 5-7 minutes, then add garlic and dried thyme for another minute.

5-Deglaze and simmer: Deglaze with brandy, letting it simmer until it’s half gone, and stir in the apple cider to cook for about 5 minutes.

6-Preheat oven: Preheat your oven to 375ºF at this point to get ready for braising.

7-Braise chicken: Return the chicken to the pan skin side up, cover it, and bake for 30 minutes.

8-Finish sauce: Once done, remove the chicken and mix in heavy cream and Dijon mustard; cook for 5 minutes until the sauce thickens.

9-Combine ingredients: Add the fried apples, fresh thyme, and chicken back in to let everything soak up the flavors.

10-Serve: Finally, plate the sauce with onions and apples, and top with a chicken leg.