Braised Catalina Chicken (Print Version)
Tender chicken thighs braised in tangy Catalina dressing with vegetables, creating a flavorful comfort meal.
# What You Need:
→ 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 evenly with salt, pepper, and paprika.
03 - Heat a large oven-safe skillet or Dutch oven over medium-high heat. Place chicken thighs skin side down and sear for 3-4 minutes until golden brown. Flip and cook 2 additional minutes. Remove chicken from pan and set aside.
04 - In the same pan, add onion, red bell pepper, green bell pepper, and garlic. Sauté for 3-4 minutes until vegetables are softened.
05 - In a bowl, whisk together Catalina dressing, chicken broth, ketchup, brown sugar, and Worcestershire sauce until combined.
06 - Return chicken to the pan, arranging over the vegetables. Pour sauce mixture evenly over chicken and vegetables.
07 - Cover pan with lid or foil. Transfer to preheated oven and braise for 25 minutes.
08 - Uncover pan and cook for an additional 10 minutes to allow 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 Tips:
01 -
- The skin gets impossibly crispy while the meat stays falling-apart tender
- That Catalina sauce creates this sweet and tangy glaze that people will think you slaved over
02 -
- Searing the chicken first is non-negotiable for that restaurant-quality finish
- Don't crowd the pan when searing or you'll end up steaming instead of browning
03 -
- Use a store-bought dressing with good ingredients or make your own if you're feeling ambitious
- Check your Worcestershire sauce label if you need to keep things gluten-free