Chicken Normandy

butter

cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)

Flour for dredging

whole chicken legs (with thighs)

Salt

large onion, peeled, sliced lengthwise (root to top) into wedges

brandy (apple brandy or Calvados if you have it)

apple cider (the cloudy type)

dried thyme

cream