Braised Catalina Chicken (Printable version)
Tender chicken thighs braised in tangy Catalina dressing with vegetables. Comforting, flavorful main dish ready in under an hour.
# 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
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:
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. Add chicken thighs skin side down and sear for 3-4 minutes until golden brown. Flip and cook another 2 minutes. 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 does all the heavy lifting, transforming simple ingredients into something that tastes like it simmered all day
- Everything happens in one pan, so you get maximum flavor with minimal cleanup
02 -
- Do not skip the searing step, that browned skin and fond at the bottom of the pan is where the deep flavor lives
- Letting the chicken rest for a few minutes after baking makes all the difference for juicy meat
03 -
- Use a store bought Catalina you actually enjoy eating on salads, since you will really taste it
- Check your oven temperature with an thermometer, as too high heat can cause the sauce to separate