Braised Catalina Chicken Recipe
Introduction
Braised Catalina Chicken is a flavorful and comforting dish featuring tender chicken thighs simmered in a sweet and tangy Catalina sauce. This recipe is perfect for a cozy dinner and pairs beautifully with rice or mashed potatoes.
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 pepper. Heat the 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 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. 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, then pour the remaining sauce over the top. Cover with a lid or foil.
- Step 4: Transfer the covered pan to the oven and bake for 45 minutes. Remove the lid and bake uncovered for another 20 to 25 minutes, allowing 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 extra color and flavor.
Tips & Variations
- For extra crisp skin, broil the chicken for 2-3 minutes at the end, watching closely to prevent burning.
- Substitute chicken drumsticks or boneless thighs if preferred; adjust cooking time accordingly.
- Add chopped onions or bell peppers to the sauce base for more depth and texture.
- If you like a spicier kick, increase the cayenne pepper or add a dash of hot sauce to the sauce mixture.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce may thicken when chilled, so stir in a splash of water or broth while reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless thighs work well and will cook faster. Reduce baking time to about 30-35 minutes, checking for doneness.
Is it possible to make this recipe on the stovetop only?
Yes, you can simmer the chicken in the sauce on low heat with the lid on for about 45-50 minutes until tender. Finish uncovered to thicken the sauce if desired.
PrintBraised Catalina Chicken Recipe
This Braised Catalina Chicken recipe features juicy, bone-in chicken thighs cooked in a flavorful, tangy-sweet Catalina sauce made from ketchup, apple cider vinegar, honey, and spices. The chicken is first seared to lock in juices, then braised in the homemade sauce until tender and caramelized. Perfect for an easy yet impressive dinner, this dish is rich in flavor and pairs well with rice or roasted vegetables.
- 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
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 the oven to 350°F. Pat the chicken thighs dry and season them with salt and black pepper. Heat olive oil in a Dutch oven or oven-safe pan over medium heat. Place chicken skin side down and sear until golden brown, about 4 to 5 minutes. Flip 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 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 acidity to your preference.
- Braise the Chicken: Pour half of the prepared 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 pot with a lid or aluminum foil to seal.
- Bake: Place the covered Dutch oven in the preheated oven and bake for 45 minutes. After 45 minutes, remove the lid and bake uncovered for an additional 20 to 25 minutes. This allows the sauce to thicken and caramelize beautifully on the chicken.
- Serve: Serve the chicken hot with a spoonful of the thickened sauce over each piece. Optionally, garnish with fresh chopped parsley for added color and freshness.
Notes
- You can substitute chicken breasts for thighs, but cooking time may vary and the meat can be less juicy.
- Adjust cayenne pepper according to your preferred heat level or omit for a milder sauce.
- Serve with steamed rice, mashed potatoes, or roasted vegetables to complete the meal.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
Keywords: Catalina sauce chicken, braised chicken thighs, baked chicken recipe, easy chicken dinner, sweet and tangy chicken
