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–+ servings
Braised Catalina Chicken

Savory Braised Catalina Chicken for Cozy Weeknight Dinners

This Homemade Braised Catalina Chicken is a comforting dish that blends tangy sweetness with tender chicken thighs, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Boneless thighs can be used for quicker cooking.
  • 2 tablespoons Olive Oil Essential for searing.
  • to taste Salt & Pepper Adjust according to preference.
For the Catalina Sauce
  • 1 cup Ketchup Creates the base with tangy sweetness.
  • 2 tablespoons Vinegar Use apple cider for a fruitier note.
  • 1/2 cup Brown Sugar Adjust for personal preference.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for bolder flavor.
  • 1 teaspoon Onion Powder
  • 2 tablespoons Worcestershire Sauce Essential for flavor.
  • to taste Hot Sauce (optional) For extra kick.

Equipment

  • Dutch oven
  • oven-safe pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Pat the chicken thighs dry with paper towels and season with salt and pepper.
  3. In a Dutch oven, heat olive oil and sear chicken thighs skin-side down for 4-5 minutes.
  4. Transfer the browned chicken to a plate.
  5. Whisk together all Catalina sauce ingredients until smooth and taste for adjustments.
  6. Pour half of the sauce into the Dutch oven, nestle chicken in sauce, and pour remaining sauce on top.
  7. Cover and bake for 45 minutes.
  8. Remove cover and bake for an additional 20-25 minutes to thicken the sauce.
  9. Serve hot, drizzling extra sauce over chicken.

Nutrition

Serving: 1servingCalories: 470kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 130mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

For extra crispy skin, broil the chicken for 2-3 minutes after baking uncovered. Refrigerate leftovers in an airtight container for up to 4 days.

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