Rinse and dry chicken, remove excess fat. Place meat in a suitable bowl.
Heat butter and oil in a small saucepan. Add Tabasco, Worcester sauce, mustard, salt, paprika, chili and onion and garlic. Pour marinade over chicken pieces and turn well to coat other side. Cover and let marinade for one night.
Preheat stove to 200 °C. Place chicken pieces with marinade in a gratin dish and pour chicken soup over them. Roast on middle rack for 1 hour, turning frequently. Skim off excess fat. Sprinkle chicken pieces with paprika powder. Serve with baquette and a leafy salad.
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