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Braised Catalina Chicken Recipe

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★★★★★

5 from 141 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://recipeswithria.com/braised-catalina-chicken-recipe/