LAURIE’S DELMONICO CHICKEN
- 3 lbs. cut up chicken pieces
- 4 tablespoons butter - at room temperature
- 1 teaspoon dijon mustard
- 1 teaspoon red wine vinegar
- 1/2 teaspoon paprika
- 3/4 cup crushed pork rinds
Rinse chicken and pat dry. Season liberally with salt, and broil 6 to 8
inches from heat for 5 to 7 min per side, until skin is browned. Remove from
the oven and reduce the heat to 350º.
Blend butter with mustard, vinegar and paprika.
Arrange chicken, skin side up, in a large baking dish. Brush with the butter
mixture. Sprinkle the pork rinds over the top. Bake 15 to 20 minutes, until
topping is browned and crisp