Pat the chicken thighs completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt (5g / 1 tsp) and freshly ground black pepper (2g / 1/2 tsp).

Heat the olive oil (30ml / 2 tbsp) in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully place the seasoned chicken thighs, skin-side down, into the hot oil. Do not overcrowd the pot; sear in batches if necessary.

Sear the chicken thighs for about 5-7 minutes per side, until deeply golden brown and crispy. The skin should be rendered and appealing. Once seared, remove the chicken from the pot and set aside on a plate.

Pour off all but about 15ml (1 tbsp) of the rendered chicken fat from the pot. Reduce the heat to medium. Add the finely chopped yellow onion (1 medium, approx. 150g / 5.3 oz) to the pot and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes.

Add the minced garlic (4 cloves, approx. 20g / 0.7 oz) to the pot and cook for another minute until fragrant, stirring constantly to prevent burning.

Sprinkle the all-purpose flour (30g / 1/4 cup) over the softened onions and garlic. Stir well and cook for 1-2 minutes to cook out the raw flour taste, creating a roux.

Gradually whisk in the chicken broth (250ml / 1 cup), scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring until it begins to thicken.

Pour in the unsweetened apple cider (500ml / 2 cups). Add the fresh rosemary sprigs (2 sprigs) and sage leaves (6-8 leaves). Stir everything together.

Return the seared chicken thighs to the pot, nestling them into the liquid. Ensure the skin side is mostly above the liquid if possible, to maintain crispiness. Bring the liquid back to a gentle simmer.

Cover the pot tightly with a lid. Transfer the Dutch oven to a preheated oven at 160°C (325°F).

Braise the chicken for 45-60 minutes, or until the chicken is tender and cooked through. The internal temperature should reach 74°C (165°F).

Once tender, carefully remove the chicken thighs from the pot and set them aside. Discard the rosemary sprigs and sage leaves.

Place the pot back on the stovetop over medium-high heat. Bring the braising liquid to a boil and let it simmer uncovered for 5-10 minutes, or until the sauce has reduced and slightly thickened to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.

Return the chicken thighs to the thickened sauce to warm through for a minute or two. Serve hot, spooning the delicious cider sauce over the chicken.