Ingredients
12
chicken thighs with skin and bones (about 3 3/4 pounds)
1
14 1/2- to 16-ounce can crushed tomatoes with added puree
1/4
cup (packed) golden brown sugar
3
tbsp apple cider vinegar
1
1/2 tsp Worcestershire sauce
1/2
tsp ground black pepper
1/4
cup FrenchÂ’s mustard
Directions
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.
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