Pat Chicken thighs dry and rub with Duck Fat, Fleur de Sel, and Tellicherry Black Pepper.
In a cast iron skillet, sear Chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip and sear for another 2-3 minutes.
Remove Chicken from skillet and set aside. Add Apples to the skillet with Maple Syrup and roast for 15-20 minutes, or until tender and caramelized.
In a saucepan, combine all Sauce ingredients. Bring to a simmer over medium heat and cook for 20-25 minutes, or until reduced by half and syrupy. Remove Rosemary sprig.
Return Chicken to the skillet with the Apples. Pour Sauce over Chicken and Apples.
Bake for 15-20 minutes, or until Chicken is cooked through and the sauce is bubbling.
