Cook apples in butter to soften. Mix together the cheddar, apples and thyme to make the chicken stuffing. Set aside.
Pat the chicken thigh skin dry with a paper towel. Rub with salt, pepper and poultry season all over the four chicken thighs.
Strain into a chilled martini or coupe glass. Garnish with a lime wheel if desired. It makes for the perfect finishing touch.
Remove from skillet. Fill with the apple-cheddar mixture under the skin. Make the cream sauce and then place the chicken thighs in the sauce and bake.