Braised Catalina Chicken (Print View)

Tender chicken thighs braised in tangy-sweet Catalina dressing with vegetables, creating a flavorful and comforting main dish.

# Ingredient List:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (approximately 2 pounds)

→ Vegetables

02 - 1 large onion, thinly sliced
03 - 1 red bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 2 cloves garlic, minced

→ Sauce

06 - 1 cup Catalina salad dressing
07 - 1/2 cup chicken broth
08 - 2 tablespoons ketchup
09 - 2 tablespoons brown sugar, packed
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon paprika
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper

→ Garnish

14 - Fresh parsley, chopped (optional)

# How to Make:

01 - Preheat oven to 375°F.
02 - Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, and paprika.
03 - Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken thighs skin side down and sear for 3-4 minutes until golden brown. Flip and cook for 2 minutes longer. Remove chicken and set aside.
04 - In the same pan, add onion, red bell pepper, green bell pepper, and garlic. Sauté for 3-4 minutes until softened.
05 - In a bowl, whisk together Catalina dressing, chicken broth, ketchup, brown sugar, and Worcestershire sauce until well combined.
06 - Return chicken to the pan, arranging over the vegetables. Pour the sauce mixture evenly over the chicken.
07 - Cover with lid or foil and transfer to preheated oven. Braise for 25 minutes.
08 - Uncover and cook for an additional 10 minutes to allow the sauce to thicken and chicken to brown.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The sauce reduces into this sticky, tangy glaze that makes people fight over the last piece
  • Everything happens in one pan, so you get maximum flavor with minimum cleanup
  • Its practically foolproof even if you're new to braising
02 -
  • Searing the chicken first is absolutely non-negotiable for that restaurant-quality finish
  • The sauce might look too thin at first but it reduces into perfection during the final uncovered cooking
  • Don't skip the resting period or you'll lose all those delicious juices when you cut into the meat
03 -
  • Patting the chicken completely dry before seasoning is the secret to getting that perfect golden sear
  • Let the pan get properly hot before adding the chicken so the skin crisps instead of steams
  • Use a pan that's just big enough to hold everything in a single layer for even cooking

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