Description
Braised Catalina Chicken features juicy, golden-seared chicken thighs baked in a tangy, sweet, and savory Catalina-style sauce until tender and caramelized.
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
1. Preheat oven to 350°F (175°C).
2. Pat chicken dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium heat and sear chicken skin side down for 4-5 minutes until golden. Flip and cook 2 minutes more, then remove from pan.
3. 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.
4. Pour half of the sauce into the Dutch oven. Return chicken to the pan skin side up and pour remaining sauce over the top.
5. Cover and bake for 45 minutes.
6. Remove cover and bake an additional 20-25 minutes until sauce thickens and chicken is tender and caramelized.
7. Serve hot with sauce spooned over the chicken and garnish with chopped parsley if desired.
Notes
Adjust sweetness or tanginess of the sauce to taste before baking.
For extra crisp skin, broil for a few minutes at the end of cooking.
Pairs well with rice, mashed potatoes, or roasted vegetables.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1-2 thighs
- Calories: 420
- Sugar: 18g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 140mg