Everyone is surprised by the sweet taste of the sauce and it pairs great with pork as well.
Ingredients:
1/2 cup FRENCH'S® Classic Yellow® Mustard
1/2 cup Red Bell or hot peppers if desired
1/2 cup Mild banana peppers
1/2 cup White Vinegar
1 cup Brown sugar
3 lb Skinless chicken thighs
Directions:
Preheat oven to 375 degrees F. Wash and dice peppers, (if using hot peppers, then seed them being sure to wear gloves). In large saucepan saute peppers for 5 min. until soft. Add vinegar, brown sugar and mustard. Stir to combine, set aside. In 9 x 13" casserole dish, spread chicken in evenly and pour sauce over chicken. Bake 25-30 min. until chicken is no longer pink. Serve hot
I like to use a mixture of leftover peppers from our garden. Even a mix of hot peppers is delicious. We like to serve this instead of Bar-B-Q sauce over chicken wings and drumsticks.
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