Print

Braised Catalina Chicken Recipe

Print Recipe

★★★★★

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.

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 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

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