Season the chicken and fry it in batches in the clarified butter. Remove from the pan and keep warm.
Finely chop the onion and sauté with the bacon cubes in the roast stock. Extinguish with the apple cider and boil until half done. Pour in the soup and cook a little bit more.
Add the apple cubes and refine the sauce with the cream. Add the meat and heat up again. Season to taste and place on a plate with the cooked croissants. Garnish with apple rings and bacon slices.
Our tip: Use a bacon with a strong taste – this way you give this dish a special touch!