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1
In a large stockpot over high heat, bring to a boil cider, water, 1/2 cup salt, brown sugar, apples, onion, garlic, chile peppers, and peppercorns.
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2
Reduce heat to medium-high, and simmer for about 10 minutes.
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3
Remove from heat, and add ice, stirring to combine.
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4
Add chicken to brine, placing a heavy plate over chicken to fully submerge.
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5
Cover, and refrigerate for 8 hours, or overnight.
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6
Remove chicken from brine; discard brine.
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7
Drain chicken and pat dry.
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8
Season chicken with 1/2 teaspoons salt and 1/2 teaspoons black pepper.
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9
Preheat oven to 350 degrees.
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10
In a large ovenproof skillet over medium-high heat, heat 3 tablespoons olive oil.
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11
Add chicken, skin side down, and cook for about 5-8 minutes, until browned.
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12
Turn chicken over, and brown other side.
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13
Place skillet in oven, and bake until chicken registers 165 degrees on an instant-read thermometer when inserted into thickest portion, about 15-20 minutes.
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14
Remove skillet from oven; remove chicken to platter; reserving drippings.
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15
Let cool for at least 10 mminutes.
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16
In skillet with reserved drippings, heat remaining 3 tablespoons olive oil.
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17
Add flour, whisking to combine, and cook for 2-3 minutes.
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18
Add sherry, and whisk to combine.
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19
Continue to cook, scraping browned bits from bottom of pan.
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20
When almost all liquid is absorbed, add broth, a little at a time, stirring until smooth after each addition.
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21
Add sage, remaining 1/2 teaspoons salt and remaining 1/2 teaspoons pepper.
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22
Reduce heat to medium-low, and simmer until thickened.
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23
Serve gravy over chicken.
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24
Garnish with sage and thyme.
