Preheat your oven to 180°C (350°F).

Pat the chicken thighs and legs dry with paper towels and season generously with salt.

In a large casserole dish, heat a drizzle of oil and sear the seasoned chicken for 6-8 minutes per side until golden brown. Remove from the dish.

Add bacon lardons to the same dish and cook until crisp, about 5-7 minutes. Set the bacon aside, keeping drippings.

Sauté chopped shallots and optional celery in bacon fat over medium heat for 4-5 minutes. Add thyme and minced garlic and cook for 1-2 minutes.

Carefully add brandy or whiskey to deglaze, scraping up browned bits and allowing to evaporate for 2 minutes.

Sprinkle flour over sautéed vegetables and whisk in chicken stock and apple cider until smooth and thickened.

Return browned chicken and bacon to the casserole, bring to a gentle boil, cover, and bake for 30 minutes.

After 30 minutes, uncover and bake for another 30 minutes to let the sauce thicken.

Fry apple wedges in reserved bacon fat for 3-4 minutes on each side until golden.

Stir in double cream and cook uncovered for an additional 20 minutes.

Fold in caramelized apple wedges just before serving.