Season the chicken with 2 teaspoons of the thyme and salt and black pepper. Heat the oil and 20 grams of the butter in a large saucepan over medium heat. Brown the chicken in 2 batches for 2-3 minutes. Remove.

Add the French shallots and remaining thyme to the pan and saute for 2 minutes. Pour in the cider, and bring to a boil, scraping off any sediment from the bottom. Return the chicken to the pan and cover. Reduce the heat to medium-low and cook for 35-40 minutes, or until the chicken is tender and the sauce has reduced (check occasionally to see if any water needs to be added.

Meanwhile, cook the potato and apple in a saucepan of boiling water for 15-20 minutes, or until tender. Drain and return to the pan over low heat to allow any remaining water to evaporate. Remove from the heat and mash with a potato masher. Stir in 2 tablespoons of the cream and the remaining butter with a wooden spoon, then season well with salt and pepper.

Stir the remaining cream into the stew and cook for another 2-4 minutes, or until the sauce has thickened. Serve at once with the potato and apple mash and a crisp green salad.