Chicken Normandy with apples & onions Recipe

Ingredients

• 4 Tbsp. unsalted butter, divided
• 2 Granny Smith apples, peeled, cored, and sliced
• 4 chicken hindquarters (9–10 oz. each )
• Salt and black pepper
• ¼ cup all-purpose flour
• 1 cup sliced onions
• 1 Tbsp. thinly sliced garlic
• 1 cup each apple brandy and apple cider
• 4 sprigs thyme
• ½ cup heavy cream
• 2 Tbsp. Dijon
• Thyme sprigs, optional