Heat the oil in a large pot over medium-high heat. Pat dry the chicken thighs and season both sides with salt and pepper. Add the thighs to the pot and cook until browned on both sides.

Remove the chicken thighs and set aside. Add the apple wedges to the pot and saut? until golden and caramelized. Set the apple wedges aside.

Reduce heat to medium, add onions and brandy to the pot, scraping up browned bits. When the onion softens, add the garlic and cook for another minute.

Return the chicken to the pot and add enough apple cider to mostly immerse it. Bring to a boil over high heat, then reduce heat to medium and cover. Cook for 5-7 minutes until the chicken is tender and cooked through.

Remove the lid and stir in apples, mustard, cream, and sage. Allow to simmer for an additional 5-7 minutes until the sauce has thickened.

Serve each chicken thigh with apple wedges and pour cream sauce over it. Enjoy with French bread.