Season the chicken legs generously with salt and pepper. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chicken skin side down and fry for about 5-7 minutes until golden brown. Flip and cook the other side for another 5-7 minutes. Once browned, remove the chicken and set aside on a plate while keeping the heat on.

In the same skillet used for the chicken, add the diced onion. Sauté for about 2 minutes until the onion becomes translucent. Next, stir in the minced garlic and diced apple, cooking until they caramelize slightly, about 2 more minutes.

Sprinkle in 2 tablespoons of flour and stir for about one minute to cook it out. Return the browned chicken to the skillet, then add Dijon mustard, bay leaves, thyme, sage, apple cider, and chicken stock. Stir everything together and bring the mixture to a gentle boil.

Reduce the heat to medium-low, cover the skillet loosely, and let the chicken simmer for about 45 minutes, ensuring that the chicken is tender and fully cooked.

While the chicken simmers, take another pan and melt 2 tablespoons of butter over medium heat. Add the apple wedges and cook them until they caramelize and turn golden brown, roughly 5-7 minutes.

Fifteen minutes before serving, stir in the light cream with the chicken and sauce, adjusting seasoning with salt and pepper as needed.