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. Cook to internal temp of 165°F. 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.