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