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CRAZY CHICKEN
Serves: 3

6 chicken thighs small
3/4 cup apple jelly
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
12-ounce can cherry cola

Remove skin from chicken thighs; rinse thighs and pat dry. Place
in a 10-inch skillet; set aside. In a medium bowl, stir jelly,
dry mustard, salt and pepper until blended. Slowly stir in about
1 cup of the soda and mix well. Pour over chicken. Cook chicken
over high heat until mixture comes to a boil. Reduce heat to
medium-high, cover and cook for 10 minutes. Baste thighs. Reduce
heat to medium, cover and cook 15 minutes longer or until tender
and no longer pink when cut along the bone, turning and basting
several times. Add additional soda if sauce is too thick. To serve,
spoon sauce over thighs. Serve with rice pilaf, Chinese pea pods
and a fruit salad.

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