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 recipe is simple to prepare and delivers rich flavors perfect for a weeknight dinner or a special occasion.

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

1. Step 1: Preheat oven to 350°F. Pat chicken thighs dry with paper towels and season well 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, then transfer chicken to a plate.
2. 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 sweetness or tanginess to taste.
3. Step 3: 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 evenly over the chicken. Cover the pan with a lid or foil.
4. Step 4: Place the covered pan in the oven and bake for 45 minutes. Remove the lid and continue baking uncovered for an additional 20 to 25 minutes, allowing the sauce to thicken and caramelize around the chicken.
5. Step 5: Serve the chicken hot, spooning extra sauce over the top. For a fresh touch, sprinkle with chopped parsley if desired.

Tips & Variations

• For deeper flavor, marinate the chicken in the sauce for 1-2 hours before cooking.
• Use brown sugar instead of honey for a richer sweetness.
• Add sliced onions or bell peppers to the pan before baking for extra texture and flavor.
• Serve with steamed rice, mashed potatoes, or crusty bread to soak up the sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, 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 chicken thighs can be used but reduce the baking time by about 10 minutes to prevent overcooking.

Is it possible to make this dish on the stovetop only?

Yes, after searing the chicken and adding the sauce, cover the pan and simmer gently on low heat for 45-60 minutes until the chicken is fully cooked and tender.

Braised Catalina Chicken Recipe

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4.6 from 127 reviews

Braised Catalina Chicken features tender, bone-in skin-on chicken thighs simmered in a tangy, slightly sweet Catalina sauce made from ketchup, apple cider vinegar, honey, and a blend of spices. The chicken is first seared to develop a golden crust, then slow-baked in the sauce to maximize flavor and juiciness. This comforting dish is perfect for a flavorful weeknight dinner and pairs beautifully with rice or roasted vegetables.

• Author: Sana
• 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 1x2x3x

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 generously with salt and black pepper. Heat olive oil in a Dutch oven or oven-safe heavy pan over medium heat. Place the chicken thighs skin side down and sear until the skin is golden brown and crisp, about 4 to 5 minutes. Flip the thighs and sear the other side for 2 minutes. Remove the chicken from the pan 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 a pinch of cayenne pepper if using. Taste the sauce and adjust sweetness or acidity to your preference.
3. Braise the Chicken: Pour half of the prepared Catalina sauce into the bottom of the Dutch oven. Nestle the seared chicken thighs back into the pan, arranging them skin side up. Pour the remaining sauce evenly over the chicken. Cover the Dutch oven with its lid or tightly with foil.
4. Bake: Transfer the covered Dutch oven to the preheated oven and bake for 45 minutes. After this time, remove the lid or foil and continue baking uncovered for an additional 20 to 25 minutes to allow the sauce to thicken and caramelize onto the chicken skin, enhancing flavor and texture.
5. Serve: Serve the braised chicken hot with a generous spoonful of the thickened Catalina sauce over the top. Optionally, garnish with fresh chopped parsley for a burst of color and freshness. This dish pairs well with steamed rice, mashed potatoes, or roasted vegetables.

Notes

• Patting the chicken dry before searing ensures a crispy skin.
• Adjust the amount of cayenne pepper for desired heat level or omit for a milder sauce.
• Use honey for a natural sweetness or substitute with brown sugar as preferred.
• Cooking in a Dutch oven helps retain moisture and evenly distribute heat for perfect braising.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Braised chicken, Catalina sauce, oven-baked chicken, easy chicken recipe, comfort food, savory chicken thighs