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1
In a mini processor, puree the bacon, paprika, smashed garlic and a pinch each of salt and pepper to a paste.
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2
Loosen the skin on the chicken breasts and legs and spread the paste under the skin, pressing to even it out.
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3
Refrigerate the chicken for 4 hours or preferably overnight.
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4
Preheat the oven to 350.
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5
Heat the oil in a large, ovenproof nonstick skillet.
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6
Season the chicken lightly with salt and pepper.
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7
Add to the skillet, skin side down, and cook over moderately high heat until golden, about 5 minutes.
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8
Turn and cook until lightly browned all over, about 2 minutes longer.
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9
Transfer the chicken to a plate.
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10
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.
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11
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.
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12
Remove the skillet from the oven and preheat the broiler.
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13
Meanwhile, in a medium saucepan, boil the chicken broth until reduced to 1/2 cup, about 15 minutes.
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14
Transfer the chicken to a platter, cover loosely with foil and keep warm.
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15
Spoon off the fat in the skillet.
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16
Add the red wine to the skillet and boil over high heat until almost evaporated, about 5 minutes.
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17
Add the reduced chicken broth and cook until slightly reduced, 2 to 3 minutes.
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18
Return the chicken to the skillet, skin side up.
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19
Broil 4 inches from the heat for about 1 minute, just until the skin is very crisp.
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20
Discard the rosemary sprigs.
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21
Transfer the chicken, sauce and vegetables to plates and serve.
