Salt and pepper the chicken bites. Heat the clarified butter in a sealable casserole dish and let the bacon, cut into even strips, slowly color in it. Add the chicken bites and fry until golden brown on both sides. Meanwhile, soak mushrooms in chicken broth, add together with the must so that the chicken bites are just covered. Add bay leaf, cinnamon stick, new spice seeds, greens and peeled onion whole and stir in honey. Bring everything to a boil, reduce heat very low and simmer gently for 45 minutes with the lid on. Remove greens and spices, lift out chicken benders and keep warm. Reduce braising juice over high heat to half. Remove 3 to 4 tablespoons of the liquid, whisk with cornstarch and stir back in. Continue to simmer until sauce binds nicely. Add chicken bites back in, simmer for another 2 to 3 minutes and serve, sprinkled with chives, in the pot. Serve with brown bread toasts sprinkled with a little garlic butter.
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