6 sm. chicken thighs
3/4 c. apple jelly
3/4 tsp. dry mustard
3/4 tsp. salt
1/8 tsp. pepper
1 can (12 oz.) Dr. Pepper or 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. Makes 3 servings.