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Smoky Bacon-Roasted Chicken

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Smoky Bacon-Roasted Chicken

ACTIVE TIME: 45 MIN
TOTAL TIME: 1 HR 15 MIN Plus overnight marinating
SERVES: 4

The Food Shea Gallante likes stuffing chicken with intense flavorings that season the meat as well as the skin. The mix of bacon, garlic and paprika adds delicious pungency.

The Wine Red wine sauces are natural partners for red wine, but if the meat itself is light—chicken or white fish—a substantial white can pair well, too. Try California Chardonnay, like the 2005 Lynmar Russian River Valley or a Châteauneuf-du-Pape, such as the 2005 Perrin & Fils Les Sinards.

ingredients
  • 4 ounces sliced bacon, chopped
  • 1 teaspoon sweet paprika
  • 5 small garlic cloves—3 smashed, 2 minced
  • Salt and freshly ground pepper
  • One 4-pound chicken, quartered and wings removed
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, coarsely chopped
  • 1 large carrot, cut into 1/2-inch pieces
  • 2 small celery ribs, cut into 1/2-inch pieces
  • 2 rosemary sprigs
  • 2 cups low-sodium chicken broth
  • 1/2 cup dry red wine
directions
  1. 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.
  2. Preheat the oven to 350°. 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.
  3. 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°. Remove the skillet from the oven and preheat the broiler.
  4. Meanwhile, in a medium saucepan, boil the chicken broth until reduced to 1/2 cup, about 15 minutes.
  5. 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.
WINE Try California Chardonnay, like the 2005 Lynmar Russian River Valley or a Châteauneuf-du-Pape, such as the 2005 Perrin & Fils Les Sinards.

Recipe by Shea Gallante
From Promiscuous Food: Recipes that Pair with Many Wines
This recipe originally appeared in April, 2008.