Use freshly pressed orchard cider and hand-harvested apples to make a saucy skillet chicken dish that makes the most of the fall season.
Heat oil in large deep skillet over medium-high heat. Add chicken; season with salt and pepper. Brown well, turning once. Cover pan and cook about 20 minutes or until chicken is no longer pink near the bone. Remove from pan; keep warm.
Add garlic to pan; cook and stir 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and mustard; bring to a boil. Cook about 15 minutes or until sauce is reduced and thickened.
Reduce heat to medium-high; stir in apples. Cook 5 to 10 minutes longer or until apples are just tender. Return chicken to pan; cook 1 to 2 minutes longer or until heated through. Sprinkle with thyme.