Preheat the oven to 200 °. Put 1 orange quarter, 1/2 cinnamon stick and a sprig of rosemary into the chick's abdominal cavity. Heat a dash of olive oil and a bit of butter in a large ovenproof saucepan that will fit the chicks just next to each other. Gently fry the chicks in it for about 10 minutes on all sides, until they are golden yellow. Remove and set aside on a plate.
Pluck the leaves from the two remaining rosemary branches. Drain the fat from the pan and add some fresh olive oil and the remaining pieces of butter. Over medium heat, sweat the onions and celery together with the rosemary leaves for 5 minutes until soft.
Meanwhile, mix the sun-dried tomatoes with the wine in the food processor, this results in an intense, sour-tart mixture.
When the onions and celery are tender and have turned some color, return the chicks to the pot and turn up the heat. Add the vinegar and sultanas and add the tomato and wine mixture. Let the liquid boil down a little, then put a lid on and put the pot in the oven for 30 minutes, turning the chicks in the liquid over and over again.
Remove from the oven, open the pan and place the poultry breast-side up. Sprinkle with the pine nuts and cover each breast with slices of bacon. Put again in the oven for 10 minutes until the bacon is crispy and golden brown.
Let the chicks rest in the pot for 10 minutes before serving and season the dish with a little salt if you like.