Preheat your oven to 180°C/350°F.

Pat dry the chicken thighs and legs and season with salt.

In a large casserole dish, heat olive oil and brown the chicken for about 5-7 minutes. Remove and set aside.

Cook the bacon lardons in the same pan until crispy, then transfer to the platter with the chicken.

Sauté diced shallots, celery, and thyme for 5-7 minutes until softened, then add minced garlic for another 30 seconds.

Deglaze the pan with brandy or whiskey, scraping up browned bits and cook for 2 minutes.

Stir in flour to create a paste, then gradually add chicken stock, stirring until thickened. Incorporate apple cider.

Return the chicken and bacon to the casserole, bringing the mixture to a gentle boil.

Cover the casserole and bake for 30 minutes.

Uncover and bake for another 30 minutes to reduce and intensify flavors.

Fry apple wedges in reserved chicken fat or butter until golden brown.

Stir in heavy cream into the casserole after baking, return to the oven uncovered for 20 minutes, and fold in fried apples before serving.