Prepare Chicken: Pat dry the chicken legs and season with salt and pepper. In a skillet, heat oil over medium-high heat, add chicken skin-side down, and sear for 6-8 minutes until golden brown. Flip and cook the other side for 4-5 minutes, then transfer to a plate.

Sauté Base: In the same skillet, add diced onion and cook for 2 minutes until translucent. Add minced garlic and diced apple, sauté for 2-3 more minutes until fragrant and apples caramelize.

Create Sauce: Sprinkle flour over the mixture and stir well, then return chicken to the pan. Stir in Dijon mustard, bay leaves, and thyme, add apple cider and chicken stock, bring to a boil, and simmer uncovered for 45 minutes.

Caramelize Apples: In a separate pan, melt butter over medium heat, add sliced apples and cook for 5-7 minutes until golden. Pour in light cream, boil briefly, and set aside.

Finish and Serve: Check chicken for tenderness, discard bay leaves, stir in caramelized apple cream mixture, cook for another 10-15 minutes. Season, serve hot garnished with fresh thyme.