With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a large saucepan over high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
In the same saucepan, soften the onion and garlic. Add the cumin and some oil, if needed. Deglaze with the brandy and reduce by half.
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 meat from the pan. Keep warm.
In a bowl, combine the water and cornstarch. Whisk into the pan juices. Bring to a boil, stirring constantly. Add the cream and sage. Adjust the seasoning.
Coat the chicken with the sauce. Serve with Mashed Carrots with Mustard or Buttered Brussels Sprouts.
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