1. Preheat oven to 425°F and sprinkle chicken thighs with salt.
2. Heat an oven-proof deep dish, like a Dutch oven, over medium-high heat.
3. Once hot, add olive oil and chicken, skin side down, and let cook for 5 to 7 minutes.
4. After that time, flip the chicken to cook for another 5 to 7 minutes, and then transfer to a plate.
5. Reduce the heat of the cooking dish slightly, and then add in the leeks and thyme, cooking for 4 to 6 minutes.
6. Then add in the broth, apple cider, salt, and pepper, and bring to a boil.
7. Once boiling, whisk in the flour until fully dissolved.
8. Then add in the apple slices, remove the dish from heat, add in the chicken, skin side up, and place it in the oven to bake for 25 to 30 minutes.
9. Once baked, remove from heat, serve, and enjoy!
