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Ingredientes
- 12 x chicken thighs with skin and bones (abt 3 3/4 lbs)
- 1 can crushed tomatoes with added puree (14 1/2 to 16 ounce)
- 1/4 c. golden sugar - (packed)
- 3 Tbsp. apple cider vinegar
- 1 1/2 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp dry thyme
- 1/4 c. French"s mustard
Direcciones
- Preheat oven to 350 degrees. Remove skin from chicken thighs and throw away. Place thighs close together in 13- by 9- by 2-inch glass baking dish.
- Whisk next 7 ingredients in saucepan over medium heat till mix boils. Remove from heat. Whisk in mustard. Pour sauce proportionately over chicken.
- Bake chicken uncovered till cooked through, brown and glazed, turning and basting with sauce every 30 min, about 1 hour 30 min total. Cold 5 min and serve.
- This recipe yields 6 servings.
- Comments: A century ago, spicy English mustards like Colman's were too pungent for American tastes, even in small quantities: Back then, mustard was used only in salad dressings. George French came along in 1904 with a formula for a milder condiment he called French"s Cream Salad Mustard. Eventually slathered on everything from bologna sandwiches to soft pretzels, French"s mustard is also delicious in this barbecue sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 126 | 50% |
| Total Fat 13.95g | 17% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 571mg | 24% |
| Potassium 419mg | 12% |
| Total Carbs 14.78g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.07g | 6% |
| Protein 16.78g | 27% |
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