Chicken Thighs With A Tangy Tomato Sauce - cooking recipe

Ingredients

1 cup grape jelly (1 - 250 ml jar)
3/4 cup ketchup
1/2 cup onion, minced
2 tablespoons white vinegar
1 teaspoon dry mustard
3 lbs skinless chicken thighs

Preparation

Preheat oven to 350.
In a small saucepan, stir together grape jelly, ketchup, onions, vinegar and dry mustard. Heat over medium high heat until mixture comes to a boil and jelly is melted. Remove from heat.
Arrange chicken pieces in a baking dish. Pour sauce evenly over chicken and turn pieces to coat both sides, Bake uncovered for 1 hours, until chicken is very tender.