I love to cook with apples and cider. I mixed two recipes – with bacon and with mustard with very good result.

6 boneless, skinless chicken thighs (I used 4 skinless thighs with bones)
salt & freshly ground black pepper about 1/4 tsp each
2  bacon slices, chopped
1/4  cup  minced fresh onion
1/2 apple, peeled, cored & diced (optional)
1-2 tbsp Dijon mustard
3/4  cup  unsweetened apple cider
1/2  cup  chicken broth

Sprinkle chicken evenly with salt and pepper.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 5 minutes on each side or until lightly browned. Remove chicken from pan; keep warm.

Add onion and diced apples to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook about 2-3 minutes. Stir in cooked bacon and mustard, add chicken, cover and simmer about 15 minutes more, occasionally spooning sauce over thighs.