- 10 pounds [4.5 kg] chickens pieces [legs, thighs, breasts and wings]
- 2 cups / 1/2 pound [500 ml / 227g] flour
- 1 tablespoon [15 ml] salt
- 1 teaspoon [5 ml] paprika
- 1/2 teaspoon [2.5 ml] black pepper
- 1/2 cup / 4 ounces [125 ml / 113 g] melted butter [or margarine]
- 1 can [48 ounces / 1.4 L] cream of chicken soup
- 1 cup [250 ml] water
- 2 tablespoons [30 ml] chopped parsley
- 1/2 garlic clove, minced [optional]
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- Coat chicken pieces with a mixture of flour, salt, paprika and pepper.
- Arrange pieces, side by side, skin down, on 2 [12 x 18 x 2 inches / 30 x 45 x 5 cm] greased oven-proof pans.
- Sprinkle chicken pieces with melted butter.
- Bake in a hot oven [400°F / 200°C] for 30 minutes; turn chicken pieces and bake for 30 minutes more, or until tendre.
- Mix together soup, water, parsley and garlic [optional]; pour over hot chicken.
- Bake until sauce starts to boil approximately 10 minutes more.
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