Braised Catalina Chicken: A Flavorful, Easy-to-Make Comfort Food Recipe
Tender, juicy chicken thighs braised in a sweet-and-tangy Catalina-style sauce. This smoky, glossy dish is perfect for weeknight dinners, with customizable sides and crowd-pleasing flavors.
- Prep Time: 15
- Cook Time: 80
- Total Time: 95
- Yield: 6 servings 1x
- Category: quick
- Method: Braising
- Cuisine: American
Ingredients
6 bone-in skin-on chicken thighs
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup honey or brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Pinch of cayenne pepper (optional, for heat)
Instructions
Pat chicken dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear thighs skin-side down 4–5 minutes, flip, and cook 2 minutes; transfer to a plate.
Whisk ketchup, apple cider vinegar, honey, Worcestershire sauce, soy sauce, onion powder, garlic powder, smoked paprika, and cayenne (if using) until smooth.
Pour half the sauce into the Dutch oven. Nestle chicken skin-side up and drizzle with remaining sauce.
Bake at 350°F for 45 minutes. Remove lid and continue baking 20–25 minutes until sauce is sticky and golden. Broil briefly for extra caramelization.
Garnish with fresh parsley (optional) and serve over rice, mashed potatoes, or crusty bread.
Notes
For extra caramelization, add 1-2 tablespoons brown sugar to the sauce. Substitute brown sugar for honey if preferred. Serve with roasted vegetables or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh with 1/6 of the sauce
- Calories: 210
- Sugar: 18g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg