Season the chicken legs or thighs with salt and pepper. Heat a large pan over medium-high heat and add a drizzle of neutral oil. Sear the chicken skin side down for 5-7 minutes until golden brown, then flip and cook for another 5 minutes. Remove the chicken and set aside.

In the same pan, reduce heat to medium and add the diced onion. Sauté for 2 minutes until translucent. Add the minced garlic and diced apple, cooking for 4-5 minutes until the apple softens.

Sprinkle the flour over the mixture and stir for 1 minute. Return the chicken to the pan, then stir in the Dijon mustard, bay leaves, thyme, and sage. Pour in the apple cider and chicken stock, bringing it to a gentle boil.

Once boiling, reduce heat to low, cover the pan, and let it simmer for about 45 minutes.

In a separate skillet, melt the butter over medium heat. Add the sliced apples and cook for 5-7 minutes until golden brown.

Once chicken is tender, stir in the light cream and let it warm for 5 minutes. Adjust seasoning with salt and pepper, then add caramelized apple slices before serving.

Remove bay leaves before serving hot, garnished with fresh thyme if desired.