Preparation

1. With the rack in the middle position, preheat the oven to 350 °F (180 °C).
2. In a large saucepan over high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
3. In the same saucepan over medium heat, soften the onion and garlic. Add the cumin and stir for 1 minute. Deglaze with the brandy and reduce by half.
4. Return the chicken to the pan. Add the broth and bring to a boil. Cover and bake for about 1 hour or until the meat falls easily from the bone. Remove the legs from the pan. Keep warm.
5. In a small bowl, combine the water and cornstarch. Pour into the pan of cooking juices while whisking. Bring to a boil, stirring constantly. Add the cream and sage. Adjust the seasoning.
6. Coat the chicken with the sauce. Serve with mashed carrots with mustard, if desired.