Spiced Chicken with Red Wine, Vinegar, and Bacon

Name: Spiced Chicken with Red Wine, Vinegar, and Bacon
Yield: Serves 4 to 6
Cuisine: Spain
Ingredients: Large pinch of saffron threads; 2 tablespoons (30 g) butter, more if needed; 1 teaspoon aniseeds; 1 to 2 tablespoons chopped fresh parsley; Salt and pepper; 2 cups (500 ml) chicken broth; 2 chickens (about 3 pounds or 1.35 kg each); 4 onions, chopped; ¼ cup (60 ml) red wine vinegar, more for sprinkling; 1 cup (250 ml) full-bodied red wine, more for sprinkling; 4-ounce (110-g) piece bacon, cut into small dice; 2 teaspoons black pepper, more for serving; 1 teaspoon ground cinnamon; 5 or 6 garlic cloves, chopped; 1 teaspoon freshly grated nutmeg

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

2 chickens (about 3 pounds or 1.35 kg each)
2

Europe
Spain
Barcelona
Main course
Mediterranean
Spicy
Gluten-free

Method

To Roast the Chickens

Heat the oven to 400°F (200°C). Wipe the chickens inside and out with damp paper towels, then truss them with string. Set them, breast side up, in a roasting pan just big enough to hold them. Melt 1 tablespoon of the butter, brush it over t