Remove the chicken breast completely from the bones and divide it into two parts.

Cut the leg also into two pieces—make the cut right at the joint of the leg.

Turn the chicken pieces in fine salt. 

Place the meat in a bowl or on a plate and cover it. 

Place in the fridge overnight.

Take the chicken out of the fridge.

Heat a roasting pot with oil and brown the chicken pieces on both sides. Season with salt and pepper.

Remove the chicken and place it on a plate. 

Cut the bacon slices into smaller pieces and fry them in the same oil until they are golden and completely crispy. Remove them. 

Peel the onions and garlic and chop both finely. Fry them in the oil until they begin to turn clear.

Add the apple juice, vinegar, and broth along with the chicken.

Rinse the parsley thoroughly and remove the stems. Finely chop the stems and save them for later.

Roughly chop the remaining parsley and save it for sprinkling on the dish.

Finely chop the parsley stems and add them to the pot with the chicken.

Reduce to low heat and let the dish simmer under a lid for 35-40 minutes.

Melt the butter in another pot.

Stir in the flour, without browning it, and toast the roux for a couple of minutes.

Pour the drippings from the chicken into the pot with the roux while whisking—keep the chicken warm under a lid, it can easily stay in the pot.

Boil the sauce thoroughly.

Season the sauce with salt and pepper and adjust with a little apple cider vinegar.

Strain the drippings over the chicken and heat it up again.

Wash the celery under water and slice the stems thinly. 

Add them to the dish and let them cook for 2-3 minutes. 

Remove the cores from the apples and slice them finely. 

Toss chopped parsley, grated horseradish, and apple pieces into the dish just before it is eaten.

Crush the bacon slices roughly and sprinkle them over the dish. 

Serve with boiled rice or mashed potatoes.