Season the chicken legs generously with salt and allow them to rest at room temperature for 20 minutes to enhance flavor.

Preheat your oven to 375°F (190°C), ensuring it is ready for baking.

In a large, oven-safe sauté pan, melt 2 tablespoons of butter over medium heat. Add the apple wedges and cook until they are golden brown around the edges, turning occasionally for even cooking. Lightly season with salt, then remove the apples from the pan and set them aside on paper towels.

Lightly dredge the chicken legs in all-purpose flour, shaking off any excess. Using the same pan, melt the remaining 2 tablespoons of butter. Add the floured chicken legs, skin-side down, and cook over medium to medium-high heat until golden brown on both sides, approximately 3-5 minutes per side. Remove the browned chicken from the pan and set it aside.

Add the sliced onions to the pan, increasing the heat to medium-high. Spread the onions in an even layer, allowing them to cook and release moisture, which helps deglaze the pan. Stir occasionally until the onions are softened and lightly browned, approximately 5-8 minutes.

Carefully pour the brandy into the pan with the onions, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the brandy to simmer and reduce by half, intensifying the flavor.

Once the brandy has reduced, pour in the apple cider and bring the mixture to a gentle boil. Add the dried thyme and a pinch of salt for seasoning. Arrange the browned chicken legs back in the pan, skin-side up, ensuring they are not fully submerged in the liquid. Transfer the pan to the preheated oven and bake, uncovered, for 30 minutes.

After baking, remove the pan from the oven and carefully transfer the chicken legs to a separate dish. Return the pan to the stovetop over high heat, add the reserved sautéed apples, and reduce the sauce by half. Once reduced, lower the heat and stir in the heavy cream, adjusting the seasoning with salt and pepper as desired.

Arrange the sautéed apples and onions on serving plates, place a chicken leg on top, and spoon the creamy cider sauce over the dish. Serve immediately for best flavor.