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Preheat the oven to 425Â° F (220Â° C/Gas 7). In a pie pan or a wide, shallow bowl combine flour, paprika, salt and pepper. Put the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag.Add chicken pieces a few at a time; shake gently to coat. Put butter in a shallow baking pan; place it in the preheated oven.When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down. Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done.r combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time; shake gently to coat. Put butter in a shallow baking pan; place it in the preheated oven. When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down.
Add around half an ounce of butter to a non-stick frying pan and gently melt it. Add the chicken livers to fry for four minutes each side and the bacon a couple of minutes later to fry for around three minutes each side. When done, remove to a plate and allow to cool just enough that they can be handled. Dice the livers and the bacon fairly small and add to a small mixing bowl.