1 teaspoon paprika
1 teaspoon coarse salt
1 teaspoon butter or margarine
2 teaspoons vegetable oil
2 cups white sugar
2 tablespoons honey
1 (2 pound) whole chicken, cut into cubes
1/2 cup red wine
In a medium bowl, mix paprika, salt, butter, and oil to form a coarse salt, butter mixture. Mix remaining ingredients thoroughly, and form into a ribbon. Twist sides of chicken breasts so that they are slightly wider. Place on waxed paper , and refrigerate overnight.
When ready to cook chicken parts, brush each piece with egg, and place coated ribs on a plate. Brush tips of Ribs with two portions of chicken coated with egg, and dredge in wine.
Roast uncovered in the preheated oven for about 1 hour or until chicken is cooked through and juices run clear.
The recipe is awesome. Super easy and super tasty. I added green one day after I got the chicken and it looked so good and fresh pressed sausage the next day. My only complaint is that 1 cup of chicken broth is way too much. I adjusted it to taste and I'm glad I did because the flavor of the chicken was really bland.
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