Braised Catalina Chicken Recipe
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.
- 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
Find it online: https://cheflenacooks.com/braised-catalina-chicken-recipe/
