OK Sean, here you go. It took me a while, but I found the WS article about this chicken dish. It's called The Coq Crows, by Sam Gugino (Sept.30, 2002). It's in the archives. The pages I have it printed on have an address on the bottom, but it doesn't work.
The gist of it is as follows:
Start with a 6-8lb. stewing chicken. The wines suggested, in order, are: Burgundy, Zinfandel, Cali. PN, Beaujolais cru, Cotes du Rhone, Cali. CS, Rioja. Whatever you pick, make sure "it's not too aggressive, not too tannic or acidic". Drink the same with the dinner, but cook with a cheaper and drink a pricier. Marinate the bird in the wine for 48 hours. 1 hour before cooking, take out and dry the bird, leaving it out at room temp. Brown the chicken in oil. Flame the chicken in Cognac. Sautee chopped onion, celery ribs and carrots until browned. Combine the chicken, vegetables, a bouquet garni, a bottle of choosen wine, 2 cups of chicken broth, and some veal demi-glace. Cook on top or in oven for about 2 hours at 350 degrees. Don't overcook. Sautee bacon, mushrooms and pearl onions, separately until all are cooked, then combine. When the chicken is done, meat should be firm and not falling off the bone, plate it and cover with foil. Strain the sauce, pressing out all of the juices from the vegetables and garni. Reduce the sauce (you may want to thicken with a butter/flour rue, the butter is nice). Serve with Yukon Golds pureed with parsnips, fennel and/or celery root. Steamed fingerling potatoes and wide noodles are also nice. The sauce, bacon, mushrooms and onions are poured over and around the chicken and potatoes. Garnish with baby carrots, rosemary and thyme sprigs.
That was a paraphrase of recipe part of the article, to the best of my paraphrasing abilities. I would have much prefered to post a link if I could have. I'll give you my recipe next time.
