Baked Chicken With Barbecue Sauce

By mirelsonp

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.

Recipe published: Bon Appetit - September 1999

Ingredients

• 12 12 3 3/4 thighs with skin and bones (about 3 3/4 pounds)
• 1 1 14 1/2- to 16-ounce 16-ounce can crushed tomatoes with added puree
• 1/4 1/4 1/4 cup (packed) golden brown sugar
• 3 3 3 tablespoons apple cider vinegar
• 1 1/2 1 1/2 1/2 teaspoons Worcestershire sauce
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon ground black pepper
• 1/2 1/2 1/2 teaspoon dried thyme
• 1/4 1/4 1/4 cup French's mustard
• 30 1 30 5 cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve.
• Read More http://www.epicurious.com/recipes/food/printerfriendly/Baked-Chicken-with-Barbecue-Sauce-102190#ixzz2VBQjch46

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

1. Preheat oven to 350°F. Remove skin from chicken thighs and discard. Place thighs close together in 13x9x2-inch glass baking dish. Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard. Pour sauce evenly over chicken.

2. Bake chicken uncovered until cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve.