Braised Catalina Chicken Recipe
Introduction
Braised Catalina Chicken is a comforting dish featuring tender, juicy chicken thighs cooked in a tangy, sweet, and smoky sauce. This flavorful recipe is easy to prepare and perfect for a weeknight dinner or casual gathering.
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup honey or brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
Instructions
- Step 1: Preheat oven to 350°F. Pat chicken thighs dry with paper towels and season with salt and pepper. Heat olive oil in a Dutch oven or oven-safe pan over medium heat. Sear the chicken skin side down until golden brown, about 4 to 5 minutes. Flip and sear the other side for 2 minutes. Transfer chicken to a plate.
- Step 2: In a bowl, whisk together ketchup, apple cider vinegar, honey or brown sugar, Worcestershire sauce, soy sauce, onion powder, garlic powder, smoked paprika, and cayenne pepper until smooth. Taste and adjust sweetness or tanginess as needed.
- Step 3: Pour half of the sauce into the Dutch oven. Nestle the chicken thighs back into the pan, skin side up. Pour the remaining sauce over the top. Cover with a lid or foil.
- Step 4: Transfer the pan to the oven and bake covered for 45 minutes. Then remove the lid and bake uncovered for an additional 20 to 25 minutes to allow the sauce to thicken and caramelize.
- Step 5: Serve the chicken hot with a spoonful of sauce over the top. Optionally, sprinkle with fresh chopped parsley for a touch of color and freshness.
Tips & Variations
- Use bone-in, skin-on thighs for the best flavor and moist texture.
- Adjust the cayenne pepper to control the spiciness or omit it for a milder sauce.
- For a richer sauce, add a splash of chicken broth before baking.
- Serve with rice, mashed potatoes, or roasted vegetables to complete the meal.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken thighs instead?
Yes, boneless thighs can be used, but cooking time may be shorter. Keep an eye on them to avoid overcooking and drying out.
Can I prepare this sauce in advance?
Absolutely. The Catalina sauce can be mixed ahead of time and stored in the fridge for up to 2 days. This makes the cooking process even quicker.
PrintBraised Catalina Chicken Recipe
Braised Catalina Chicken is a flavorful dish featuring tender bone-in, skin-on chicken thighs simmered in a tangy and sweet Catalina sauce made from ketchup, apple cider vinegar, honey, and a blend of spices. The chicken is first seared to achieve a golden, crispy skin, then slow-baked in the sauce until perfectly braised and caramelized, making it an ideal comforting dinner option.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
For the Chicken
- 6 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Catalina Sauce
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup honey or brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
Instructions
- Preheat and Sear: Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and season them well with salt and black pepper. Heat the olive oil in a Dutch oven or an oven-safe pan over medium heat. Place the chicken thighs skin side down and sear until the skin turns golden brown, approximately 4 to 5 minutes. Flip and cook the other side for an additional 2 minutes. Remove the chicken and set aside on a plate.
- Make the Sauce: In a mixing bowl, whisk together the ketchup, apple cider vinegar, honey (or brown sugar), Worcestershire sauce, soy sauce, onion powder, garlic powder, smoked paprika, and cayenne pepper if using. Taste the sauce and adjust the sweetness or acidity to your preference.
- Braise the Chicken: Pour half of the prepared Catalina sauce into the Dutch oven, spreading it evenly. Nestle the seared chicken thighs skin side up into the sauce. Pour the remaining sauce over the chicken, ensuring they are well coated. Cover the pan with a lid or foil to trap moisture.
- Bake: Place the covered Dutch oven in the preheated oven and bake for 45 minutes, allowing the chicken to cook through and absorb the flavors. After this, remove the lid or foil and continue baking uncovered for another 20 to 25 minutes. This step thickens and caramelizes the sauce, giving the chicken a beautiful glossy glaze.
- Serve: Serve the braised chicken hot with a generous spoonful of the thickened Catalina sauce on top. For an optional fresh touch, sprinkle with chopped fresh parsley before serving.
Notes
- Patting the chicken dry before searing helps achieve a crispy skin.
- Adjust the amount of cayenne pepper to control the heat level of the sauce.
- If you prefer a thicker sauce, reduce it further on the stovetop after baking.
- This dish pairs well with rice, mashed potatoes, or roasted vegetables.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
Keywords: Braised chicken, Catalina sauce, oven-baked chicken, tender chicken thighs, tangy chicken recipe
