Braised Catalina Chicken Recipe

Introduction

Braised Catalina Chicken is a comforting dish featuring tender chicken thighs simmered in a tangy, sweet, and smoky sauce. This recipe combines simple ingredients to create a flavorful meal perfect for any weeknight or casual dinner.

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 the oven to 350°F. Pat the chicken thighs dry with paper towels and season them with salt and pepper. Heat 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 the chicken and sear the other side for 2 minutes. Transfer the 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) until smooth. Taste and adjust sweetness or tanginess if needed.
3. 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.
4. Step 4: Transfer the pan to the preheated oven and bake covered for 45 minutes. Remove the lid and continue baking uncovered for another 20 to 25 minutes, allowing the sauce to thicken and caramelize.
5. Step 5: Serve the chicken hot with a spoonful of the sauce over the top. Optionally, sprinkle with fresh chopped parsley for a bright finish.

Tips & Variations

• For extra crisp skin, broil the chicken for 2-3 minutes at the end of baking, watching closely to prevent burning.
• Substitute chicken thighs with bone-in chicken breasts if preferred, adjusting bake time to ensure doneness.
• Add diced bell peppers or onions to the sauce before baking for added texture and flavor.
• If you prefer less sweetness, reduce the honey or brown sugar by half and adjust vinegar accordingly.

Storage

Store leftover braised Catalina chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used, though cooking time may be shorter. Check for doneness earlier to avoid drying out the meat.

Is there a substitute for Worcestershire sauce?

Yes, you can use soy sauce mixed with a little lemon juice or balsamic vinegar as a substitute, though it will slightly alter the flavor profile.

Braised Catalina Chicken Recipe

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★★★★★

4.9 from 113 reviews

Braised Catalina Chicken features juicy, tender chicken thighs cooked slowly in a tangy and sweet Catalina sauce made from ketchup, apple cider vinegar, honey, and a blend of spices. The chicken is first seared to lock in flavors and then baked slowly to achieve a caramelized, flavorful finish. This comforting dish is perfect for a hearty weeknight dinner and pairs well with rice or mashed potatoes.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 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 the oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Heat olive oil in a Dutch oven or oven-safe pan over medium heat. Place the chicken thighs skin side down and sear until the skin is golden brown and crispy, about 4 to 5 minutes. Flip and sear the other side for an additional 2 minutes. Remove the chicken and transfer to a plate.
2. Make the Sauce: In a mixing 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 sauce to taste, balancing sweetness and acidity as preferred.
3. Braise the Chicken: Pour half of the prepared sauce into the Dutch oven to coat the bottom. Nestle the seared chicken thighs back into the pan, skin side up. Pour the remaining sauce evenly over the chicken. Cover the pot with a lid or foil to retain moisture during cooking.
4. Bake: Place the covered Dutch oven in the preheated oven and bake for 45 minutes. After this, remove the lid or foil and continue baking uncovered for an additional 20 to 25 minutes. This allows the sauce to thicken and caramelize on the chicken.
5. Serve: Remove the chicken from the oven and serve hot. Spoon some of the thickened Catalina sauce over the chicken and garnish with fresh chopped parsley if desired.

Notes

• Bone-in, skin-on thighs provide the best flavor and moisture retention; you may substitute boneless if preferred but reduce cooking time slightly.
• Adjust the sweetness of the sauce by adding more or less honey/brown sugar based on your taste.
• For a spicier kick, increase the cayenne pepper or add a dash of hot sauce.
• This dish pairs wonderfully with mashed potatoes, steamed rice, or crusty bread to soak up the sauce.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or oven.

Keywords: braised chicken, Catalina sauce, baked chicken thighs, sweet and tangy chicken, dinner recipe