Preheat your oven to 180°C (350°F).

Pat the chicken dry and season with salt. Heat olive oil in a skillet and brown the chicken for 5-7 minutes, then flip and cook for another 2-3 minutes. Remove chicken from skillet.

In the same skillet, cook bacon lardons over medium heat until crispy. Remove with slotted spoon.

Add shallots and celery to the skillet, sauté for 5–7 minutes until soft and fragrant.

Stir in minced garlic and thyme, cooking for an additional 30 seconds.

Deglaze the pan with brandy or whiskey, scraping up browned bits; let simmer for 1-2 minutes.

Sprinkle flour into the pan and whisk in chicken stock and apple cider, cooking until thickened, about 2-3 minutes.

Return chicken and bacon to the pan, cover, and bake for 30 minutes.

Remove lid and bake for another 30 minutes until chicken skin is crispy.

While baking, fry apple wedges in reserved bacon fat until golden.

Before serving, gently stir in double cream and sautéed apples into the casserole.