Paprika Chicken Thighs

This family favorite is from my first cookbook, modified to kick up the flavor and simplify the eating. It is also easy to double and cook for a crowd

Ingredients
1/2 cup butter (one full or two half-size sticks)
3 pounds of chicken thighs with bones and skin
1/3 cup of flour
1 tablespoon paprika
1 tablespoon salt
some ground pepper

Steps
Preheat oven to 425.

Cut the butter up into big chunks and drop into a 9 x 12 baking pan. Stick the pan in the oven for five minutes to melt the butter most of the way, without letting it start turning brown.

Pat the chicken dry with paper towels.

Mix the remaining ingredients in a bowl.

Take the butter pan out of the oven.

In pairs, toss the thighs round in the flour mixture until all sides are covered, and then place them skin side down in the butter pan.  Repeat until all the thighs are in the pan.

Cook at 425 for 30 minutes.

Turn the thighs skin side up and cook for 15 minutes.

Remember that the liquid in the bottom of the pan is butter with great flavor.  Use it on rice or noodles for added fun.