Deviled Chicken Thighs - cooking recipe

Ingredients

8 chicken Thighs
3 Tbsp. prepared mustard
1/3 c. seasoned bread crumbs
2 Tbsp. vegetable oil
1 16 oz. can peaches, drained (reserve syrup)
2 Tbsp. lemon juice
Parsley

Preparation

Spread mustard on thighs, both sides, and coat with crumbs. Heat oil in Dutch oven, or deep skillet, add chicken and cook 5 minutes on each side until crisp and browned.
Add 1/2 cup reserved peach syrup to chicken.
Bring to boil, reduce heat cover, and simmer gently for 30 minutes until thighs are tender. Remove chicken, whisk in remaining peach syrup into pan drippings, stir in peaches and lemon juice. Sprinkle with parsley. Serve on rice.