4 ounces sliced bacon, chopped
1 teaspoon sweet paprika
5 small garlic cloves—3 smashed, 2 minced
Salt and freshly ground pepper
1 (4-pound) chicken, quartered and wings removed
2 tablespoons olive oil
1 small onion, coarsely chopped
1 large carrot, cut into ½-inch pieces
2 small celery ribs, cut into ½-inch pieces
6-8 fresh rosemary sprigs
2 cups low-sodium chicken broth
½ cup dry red wine
In a mini processor, puree the bacon, paprika, smashed garlic and a pinch each of salt and pepper to a paste. Loosen the skin on the chicken breasts and legs and spread the paste under the skin, pressing to even it out. Refrigerate the chicken for 4 hours or preferably overnight.
Preheat the oven to 350°F. Heat the oil in a large, ovenproof nonstick skillet. Season the chicken lightly with salt and pepper. Add to the skillet, skin side down, and cook over moderately high heat until golden, about 5 minutes. Turn and cook until lightly browned all over, about 2 minutes longer. Transfer the chicken to a plate.
Add the onion, carrot, celery, minced garlic and rosemary to the skillet and cook over moderate heat, stirring occasionally, until barely softened, about 6 minutes. Return the chicken to the pan, skin side up, and roast in the oven for about 25 minutes, until an instant-read thermometer inserted in the thickest part of the leg and breast registers 170°F. Remove the skillet from the oven and preheat the broiler.
Meanwhile, in a medium saucepan, boil the chicken broth until reduced to ½ cup, about 15 minutes.
Transfer the chicken to a platter, cover loosely with foil and keep warm. Spoon off the fat in the skillet. Add the red wine to the skillet and boil over high heat until almost evaporated, about 5 minutes. Add the reduced chicken broth and cook until slightly reduced, 2 to 3 minutes. Return the chicken to the skillet, skin side up. Broil 4 inches from the heat for about 1 minute, just until the skin is very crisp. Discard the rosemary sprigs. Transfer the chicken, sauce and vegetables to plates and serve