3 lbs. ready-to-cook broiler - fryer, cut up
3 tbsp. flour
3/4 tsp. paprika
3/4 tsp. salt
1/8 tsp. pepper
1/4 c. butter
Cumberland sauce (below)

Preheat oven to 425 degrees. Wash and dry chicken well on paper towels. Combine flour, paprika, salt and pepper. Coat chicken with flour mixture. In shallow baking pan in oven, melt butter. Remove from oven. Arrange chicken in pan in single layer, skin side down. Bake, uncovered, 30 minutes. With tongs turn chicken and bake 15 minutes longer or until brown and fork tender. Nice served with Cumberland sauce. Makes 3 servings.

CUMBERLAND SAUCE:

1 c. ruby port
2 1/2 tbsp. slivered orange juice
1 tbsp. lemon juice
1/2 c. red currant jelly
Dash of cayenne

In small saucepan, combine port and orange peel. Cook over medium heat, uncovered until reduced to 2/3 cup, 10 minutes. Stir in orange juice, lemon juice, currant jelly and cayenne until well blended. Bring to boiling, then reduce heat and simmer, uncovered until jelly is melted. Serve warm or cold.