Season the chicken legs with salt and pepper. Heat cooking oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes on each side until golden brown. Remove and set aside.

Lower the heat and add the diced onion, sautéing for 4-5 minutes until translucent. Add minced garlic and half of the diced apple, cooking for an additional 3-4 minutes.

Sprinkle flour over sautéed mixture and stir for 2 minutes. Return chicken to the skillet and add Dijon mustard, bay leaves, thyme, and sage, stirring to coat the chicken.

Pour in apple cider and chicken stock, stirring to deglaze the pan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.

Melt butter in a separate pan and add remaining apple wedges. Cook for 5-7 minutes until caramelized. Remove from heat.

Stir in light cream during the last 15 minutes of cooking the chicken. Adjust seasoning if needed.

Serve the chicken warm, garnished with fresh thyme and caramelized apple wedges. Enjoy with crusty bread or mashed potatoes.