Season the chicken legs with salt and pepper to taste. Heat cooking oil in a large pan over medium/high heat and fry the chicken legs on all sides until golden brown. Remove the chicken from the pan and set aside.

Add the onion to the pan and fry for 2 minutes until translucent. Add the garlic and the diced ½ apple to the onion and sauté for 2 minutes until caramelised. Add the flour and stir to coat everything, frying for an additional minute.

Add the chicken, Dijon mustard, bay leaves, thyme, and sage to the pan. Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to a medium/low setting and leave to simmer softly, uncovered, for 45 minutes.

In another small frying pan, heat butter over medium heat and add the apple wedges. Cook for a few minutes until golden brown and caramelised. Add the cream and bring to a boil. Add the boiled apple wedges and cream to the chicken during the last 15 minutes of cooking.

Season with salt and pepper to taste and serve with fresh thyme.