Introduction

Braised Catalina Chicken is a flavorful and comforting dish featuring tender chicken thighs cooked in a tangy, sweet, and smoky sauce. This easy recipe balances rich flavors and makes a perfect weeknight dinner that pairs well with rice or roasted vegetables.

Braised Catalina Chicken Recipe - Recipe Image

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 the oven to 350°F. Pat the chicken thighs dry with paper towels and season them with salt and black pepper. Heat olive oil in a Dutch oven or oven-safe pan over medium heat. Place the chicken skin side down and sear until golden brown, about 4 to 5 minutes. Flip and sear the other side for 2 minutes. Transfer the 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 if using. Adjust the sweetness or tanginess to your taste.
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 the pan with a lid or foil.
Step 4: Place the pan in the oven and bake covered for 45 minutes. Then remove the lid and bake uncovered for an additional 20 to 25 minutes to let the sauce thicken and caramelize.
Step 5: Serve the chicken hot, spooning sauce over the top. Garnish with fresh chopped parsley if desired.

Tips & Variations

For extra crispy skin, finish the chicken under the broiler for 2-3 minutes after baking.
Use brown sugar instead of honey if you prefer a deeper caramel flavor in the sauce.
Add a splash of hot sauce for a spicier version of the Catalina sauce.
Serve with steamed rice, mashed potatoes, or a side of roasted vegetables for a complete meal.

Storage

Store leftover braised Catalina chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth to keep the sauce from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless chicken thighs can be used. Adjust the baking time to about 30-35 minutes since they cook faster without bones.

Is there a substitute for apple cider vinegar?

You can substitute apple cider vinegar with white vinegar or lemon juice, but the flavor may vary slightly. Adjust the amount to taste.

Braised Catalina Chicken Recipe

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★★★★★

4.8 from 102 reviews

Braised Catalina Chicken features tender, bone-in chicken thighs cooked in a flavorful, tangy Catalina sauce made from ketchup, apple cider vinegar, honey, and spices. This oven-braised dish balances sweetness and acidity, resulting in caramelized, juicy chicken perfect for an easy weeknight dinner.

Author: Lena
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

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

Preheat and Sear: Preheat your oven to 350°F. Pat the chicken thighs dry with paper towels and season them 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 is golden brown, about 4 to 5 minutes. Flip the chicken and sear the other side for 2 minutes. Remove the chicken and set aside on a plate.
Make the Sauce: In a bowl, whisk together the ketchup, apple cider vinegar, honey or brown sugar, Worcestershire sauce, soy sauce, onion powder, garlic powder, smoked paprika, and a pinch of cayenne pepper if using. Taste the sauce and adjust the sweetness or tanginess to your preference.
Braise the Chicken: Pour half of the prepared Catalina sauce into the bottom of the Dutch oven. Nestle the chicken thighs back into the pan, skin side up. Pour the remaining sauce evenly over the chicken. Cover the pot with its lid or tightly with foil.
Bake: Place the covered Dutch oven in the preheated oven and bake for 45 minutes. After this initial baking time, remove the lid or foil and continue baking the chicken uncovered for an additional 20 to 25 minutes. This step allows the sauce to thicken and caramelize beautifully.
Serve: Serve the chicken hot, spooning some of the thickened Catalina sauce over the top. For added freshness and color, sprinkle chopped fresh parsley if desired.

Notes

Using bone-in, skin-on chicken thighs helps keep the meat juicy while providing a wonderfully crispy skin after searing and braising.
Adjust the sweetness of the sauce by varying the amount of honey or brown sugar according to your taste.
For a spicier kick, increase the cayenne pepper or add chili flakes.
The chicken can be served with rice, mashed potatoes, or steamed vegetables to complete the meal.
Leftovers keep well refrigerated for 3 to 4 days and reheat nicely in the oven or microwave.

Keywords: braised chicken, Catalina sauce, oven baked chicken, easy chicken dinner, sweet and tangy chicken