Pat the chicken thighs and legs dry with paper towels. Season generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken skin-side down and brown for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.

In the same Dutch oven, add the chopped bacon and cook over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon, leaving the grease in the pot. Set bacon aside on a paper towel-lined plate.

Add the sliced shallots to the bacon fat in the Dutch oven and sauté for about 3-4 minutes or until softened. Add minced garlic and thyme, cooking for an additional minute.

Pour in 0.25 cup of brandy or whiskey to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes until it reduces slightly.

Sprinkle in 2 tablespoons of flour and stir to combine. Gradually whisk in 1 cup chicken stock and 1 cup apple cider. Bring to a gentle boil, thickening slightly.

Return the browned chicken and crispy bacon to the pot, making sure everything is submerged. Cover and transfer to a preheated oven at 350°F (180°C). Bake for 30 minutes, then uncover and bake for an additional 30 minutes.

Meanwhile, slice 2 apples into wedges. In a skillet, heat a tablespoon of reserved bacon fat over medium heat, and fry the apple wedges for about 4-5 minutes until golden.

Once the casserole is done baking, stir in 0.5 cup heavy cream, return to the oven uncovered for another 20 minutes. Fold in the fried apple wedges and serve warm.