Begin by placing the walnuts, sage, thyme, and garlic into a food processor. Pulse until the mixture resembles coarse crumbs, stopping just before it turns to paste.

Transfer this delightful mixture to a wide, shallow dish. Stir in the flour until it's well combined and ready for coating.

Pat the chicken dry with paper towels. Rub it with 1 tablespoon of olive oil and season generously with salt and pepper. Coat each piece well in the walnut mixture, pressing firmly to ensure it sticks. Cover and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C).

Heat the remaining olive oil and butter in a large skillet over medium-high heat. Place the chicken in the pan and sear until golden brown on all sides.

Carefully transfer the chicken to a lightly greased baking dish and pop it in the oven for 15–20 minutes or until the internal temperature reaches 165°F (75°C).

Remove the chicken from the oven and let it rest covered loosely with foil.

While the chicken rests, return your skillet to medium heat and add the chopped onion to the pan drippings. Cook until softened.

Sprinkle in the flour and stir for about a minute. Gradually whisk in the apple cider and chicken broth until smooth. Season with salt, pepper, and add the bay leaf and apple cider vinegar.

Allow the sauce to simmer gently until thickened, stirring occasionally. Remove the bay leaf before serving.

Slice the rested chicken and drizzle the apple cider pan sauce over the top. Serve warm.