French chicken braised in apple cider and thyme

Ingredients

• 2 lbs bone-in, skin-on chicken thighs and legs
• Salt, to taste
• 4 shallots, diced or 1 medium onion, diced
• 1 rib celery, diced
• 4-5 sprigs fresh thyme
• 2 cloves garlic, minced
• 2 apples, peeled, cored, and cut into wedges
• 125 g (4 oz) bacon lardons or 6 strips bacon, chopped
• 1 tbsp olive oil
• 2 tbsp brandy or whiskey
• 2 tbsp all-purpose flour
• 85 ml (1/3 cup) chicken stock
• 400 ml (1 1/2 cups) dry hard apple cider (e.g., Strongbow)
• 125 ml (1/2 cup) heavy cream (double cream)