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Heat the olive oil in a large pot over medium-high heat. Add the chicken thighs and sear until golden brown on both sides. Remove and set aside.
Add the onions to the pot and cook until caramelized, about 10 minutes. Stir in the garlic and cook for an additional minute.
Pour in the apple cider, scraping up any brown bits from the bottom of the pot.
Add the chicken back to the pot along with the thyme and rosemary. Season with salt and pepper.
Reduce heat to low, cover, and simmer for 30-40 minutes or until the chicken is tender.
Serve warm with your choice of sides.