6 to 8 chicken thighs or mixed chicken parts
1/2 cup flour
Paprika
Salt
Black pepper
2 tablespoons (30g) butter

PROCEDURE:

1. Preheat oven to 425F (220C).

2. Spread the flour on a large plate and season it with paprika, salt and pepper to taste. Put the chicken pieces in the flour and turn and shake them until they're well covered. (If you like, you can put the flour and seasonings in a paper bag, then put the chicken in and toss until the poultry pieces are coated.)

3. Put the butter in a shallow roasting pan, 9-by-13 inches or large enough to hold the chicken pieces comfortably, and put it in the preheated oven for a few minutes until it melts and sizzles.

4. Put the chicken pieces into the hot butter, skin side down. Cook, uncovered, for at least a half-hour, shaking the pan on occasion to make sure the pieces don't stick. After 30 to 35 minutes, turn the pieces over so the skin side is up, return them to the oven and bake for another 15 or 20 minutes, until the chicken is very crisp and dark golden-brown.

5. Remove to paper towels to allow some of the excess fat to drain off, and serve.

MATCHING WINE: Fried chicken may not be a traditional dish for fancy wine - if nothing else, its finger-licking-good nature makes for greasy glasses. But it actually goes well with a wide range of red and white wines. We paired it with an earthy red from Southern France, Chateau Lauret 2001 Coteaux du Languedoc Pic Saint Loup.