Braised Catalina Chicken Main (Printable)

Tender chicken thighs cooked in a sweet-tangy sauce with vegetables, creating a flavorful comfort meal.

# What You'll Need:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (approximately 2 lbs)

→ 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 tbsp ketchup
09 - 2 tbsp brown sugar
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp paprika
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper

→ Garnish

14 - Fresh parsley, chopped

# How To Make It:

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 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 Tips:

01 -
  • The sauce creates this incredible sticky glaze that you'll want to eat with a spoon
  • It's one of those rare dishes that tastes even better the next day
  • The whole house smells amazing while it braises in the oven
02 -
  • Don't skip the searing step—it creates fond that adds incredible depth to the sauce
  • If the sauce seems too thick after braising, stir in a splash of broth
  • The skin might not stay perfectly crisp, but that's part of what makes this braising method work
03 -
  • If you're worried about the sauce being too sweet, start with less brown sugar and adjust after tasting
  • Boneless, skinless thighs work but reduce the cooking time by about 10 minutes
  • A splash of apple cider vinegar in the sauce adds brightness if you prefer less sweetness

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