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Preheat the oven to 425°.
Generously season chicken with salt and pepper.
Add 1 teaspoon oil to a large room-temperature skillet.
Add chicken.
Place skillet over medium heat and cook, allowing meat to brown until chicken is cooked halfway through, about 10 minutes.
Transfer the skillet to the oven.
Roast until chicken is cooked through and golden brown on the outside, about 6-8 minutes.
Transfer chicken pieces from bottom of skillet to a platter.
Return skillet to medium heat.
Add shallot and garlic; cook, stirring frequently, until fragrant, about 1 minute.
Whisk in dijon mustard, apple cider, broth and a bit more salt and pepper; cook for about 3 minutes.
Return chicken to skillet along with juices that have settled on the platter to rewarm.
Serve with your favourite sides.