Wash and dry the chicken using a paper towel. Sprinkle with salt and pepper on both sides.

Heat oil over high heat in a large pot; when the oil is hot, add chicken skin side down. Cook chicken until the skin is golden brown, about 5-7 minutes; if the skin sticks to the pan, it is not ready, let it cook for a minute or two longer until you can easily turn the chicken with skin intact.

Turn the chicken and cook on the other side for an additional 5 minutes.

Remove chicken from the pan and place onto a plate. Use a spoon to carefully remove excess oil from the pot. You only need about 1 tsp of oil.

Return the pot to the fire and add onions, garlic, rosemary and thyme and cook for 1 minute; add apple cider and mustard then stir to mix the browned bits from the pot into the sauce. Add chicken and bring to a boil.

Cook for until the sauce has reduced and thickened, basting the top of the chicken occasionally. Remove from heat and serve.