Moorish Chicken

From Francisco Martínez Montiño, Arte de cocina, pastelería, vizcochería y conserveria (Barcelona, 1611; recipe from 1750 edition): Roast a pair of chickens, and then cut them into fourths: and chop a little bacon into very small dice, and fry very well until they are white, and throw a little onion cut very small, and smother the chickens with this bacon and onion, pour in broth as needed to cover it, with a little wine, and a little vinegar: and if available you can add a little fresh butter. Season with all spices: in this stew do not add eggs. It should be served slightly sour: You can if you wish sprinkle in a few chopped vegetables.