Season the chicken well with salt and pepper, preferably a few hours before cooking.
Heat the olive oil in a large, deep frying pan with a lid and fry the chicken until golden brown on all sides. Add the butter, apples, onions, brandy, thyme, salt, pepper and cider to the pan.
Bring to a simmer and cook, covered, for 15 minutes and then uncovered for a further 20 minutes.
Stir through the cream, adjust the seasoning and serve with potatoes on the side.