Adapted from a recipe by local food writer Susan Puckett.
6 tablespoons unsalted butter, divided 1 tablespoon olive oil (plus more if needed) 6 boneless, skinless chicken thighs, cut in bite-size chunks Kosher salt and freshly ground black pepper 2 apples, cored and sliced 1/4-inch thick 2 to 3 teaspoons light brown sugar 2 teaspoons dried thyme 2 tablespoons Dijon mustard 2 bay leaves 12 ounces hard cider 1 cup low-sodium chicken broth 1/4 cup sour cream, plus more for serving 16 ounces wide egg noodles
In a large, heavy pot with a lid over medium-high heat, melt 2 tablespoons of the butter with the oil. Season the cut-up chicken lightly with salt and pepper on all sides and sauté in the hot butter in batches (add a little more oil if needed) until lightly browned all over. Remove chicken pieces to a plate and set aside, scraping up any browned bits (use a little of the cider to deglaze if necessary.)
Add 2 more tablespoons of butter to the pot. Reduce heat to medium-low and add apple slices. Sprinkle with brown sugar, thyme, and 1 teaspoon of salt and cook, stirring occasionally, until apples are translucent. Stir in mustard. Add bay leaves, cider, and chicken broth. Return chicken to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 30 minutes. Remove lid and cook, uncovered, another 30 minutes or until the sauce is thickened. Taste for seasoning.
Meanwhile, bring a pot of salted water to a boil. Add egg noodles and cook according to package directions until tender. Toss with remaining butter.
Just before serving, stir 1/4 cup of sour cream into the chicken and sauce mixture and cook for a minute or two to heat through.
Divide noodles among 6 serving plates. Spoon chicken and sauce over each. Serve with extra sour cream on the side.