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Season the chicken legs with pepper and salt to taste. Heat some 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 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. Fry for 1 minute.
Add the chicken, Dijon mustard, bay leaves, thyme and sage. Pour in the apple cider and chicken stock. Bring to a boil. Once it's all boiling reduce the heat to a medium/low setting and leave to simmer softly, uncovered, for 45 minutes.
Meanwhile in another small frying pan heat some butter on medium heat and add the apple wedges. Leave to cook for a few minutes until golden brown and caramelised. Add the cream and bring to a boil. Now add the boiled apple wedges and cream to the chicken during the last 15 minutes of the chickens cooking.
Season with salt and pepper to taste and serve with fresh thyme.