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