Instructions: Preheat oven to 350 degrees. Remove skin from chicken thighs and discard. Place thighs close together in 13- by 9- by 2-inch glass baking dish.

Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard. Pour sauce evenly over chicken.

Bake chicken uncovered until cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve.

This recipe yields 6 servings.

Comments: A century ago, spicy English mustards like Colmans were too pungent for American tastes, even in small quantities: Back then, mustard was used only in salad dressings. George French came along in 1904 with a formula for a milder condiment he called French"s Cream Salad Mustard. Eventually slathered on everything from bologna sandwiches to soft pretzels, French"s mustard is also delicious in this barbecue sauce.

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