Braised Catalina Chicken (Printable)

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

# 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)

# Directions:

01 - Preheat your oven to 375°F.
02 - Pat the chicken thighs thoroughly dry with paper towels. Season generously on all sides with the salt, pepper, and paprika.
03 - Heat a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs in the pan skin side down. Sear for 3 to 4 minutes until the skin is golden brown and crispy. Flip and cook for another 2 minutes. Remove the chicken from the pan and set aside on a plate.
04 - In the same pan, add the sliced onion, red bell pepper, green bell pepper, and minced garlic. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
05 - In a mixing bowl, whisk together the Catalina dressing, chicken broth, ketchup, brown sugar, and Worcestershire sauce until well combined.
06 - Return the seared chicken thighs to the pan, arranging them skin side up over the bed of vegetables. Pour the sauce mixture evenly over the chicken and vegetables.
07 - Cover the pan with a tight-fitting lid or aluminum foil. Transfer to the preheated oven and braise for 25 minutes.
08 - Remove the lid or foil and continue cooking for an additional 10 minutes. This allows the sauce to thicken slightly and the chicken skin to brown further.
09 - Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute. Garnish with chopped fresh parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • The sauce develops this incredible sticky glaze that youll want to spoon over everything on your plate
  • Its one of those rare recipes that tastes like it simmered all day but comes together in under an hour
02 -
  • Patting the chicken completely dry before seasoning is what makes the skin crisp up instead of steaming
  • That final 10 minutes uncovered is absolutely crucial for developing the glaze
03 -
  • Use a cast iron skillet or Dutch oven that can go from stovetop to oven seamlessly
  • If the sauce reduces too much, add another splash of broth during that final uncovered phase

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