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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.

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 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

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