Description
Indulge in the savory flavors of Sweet and Tangy Braised Catalina Chicken. Discover the perfect recipe for dinner tonight.
Ingredients
Scale
- 2 pounds (900g) chicken thighs, bone-in and skin-on
- Salt and freshly ground black pepper, to taste
- 2 tablespoons (30ml) vegetable oil
- 1 medium onion (about 1 cup/150g), diced
- 3 cloves garlic (15g), minced
- 1 cup (240ml) Catalina dressing
- ¼ cup (60ml) chicken broth
- 2 tablespoons (30ml) apple cider vinegar
- 2 tablespoons (30g) brown sugar
- 1 tablespoon (15g) Dijon mustard
- 1 teaspoon (5g) Worcestershire sauce
- ½ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley (8g), chopped (for garnish)
- 1 tablespoon (3g) fresh thyme leaves (or 1 teaspoon dried)
Instructions
- Step 1: Prepare the Chicken Pat the chicken thighs completely dry with paper towels (this ensures proper browning). Season generously on both sides with salt and freshly ground black pepper. Allow the chicken to sit at room temperature for 15 minutes to take the chill off, which promotes more even cooking.
- Step 2: Sear the Chicken Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the hot oil, working in batches if necessary to avoid crowding. Sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook the other side for 3 minutes. Transfer the chicken to a plate and set aside.
- Step 3: Build the Flavor Base Reduce the heat to medium and add the diced onions to the same pan, cooking in the rendered chicken fat. Sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Use your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan.
- Step 4: Create the Sauce Pour in the Catalina dressing, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and red pepper flakes if using. Stir well to combine and bring the mixture to a gentle simmer. Let it bubble for about 2-3 minutes to begin reducing slightly and to allow the flavors to meld together.
- Step 5: Braise the Chicken Return the seared chicken thighs to the pan, skin-side up, nestling them into the sauce without fully submerging the crispy skin. Sprinkle the fresh thyme over the chicken. Cover the pan, reduce heat to low, and simmer gently for 25-30 minutes, or until the chicken is completely cooked through (internal temperature of 165°F/74°C) and tender.
- Step 6: Reduce the Sauce Remove the lid and increase the heat to medium-low. Allow the sauce to simmer uncovered for an additional 5-7 minutes until it thickens slightly and takes on a glossy appearance. Spoon the sauce over the chicken occasionally during this final reduction.
- Step 7: Finish and Serve Taste the sauce and adjust seasonings if needed. Remove from heat, garnish with freshly chopped parsley, and serve your **Sweet and Tangy Braised Catalina Chicken** while hot, with plenty of the delicious sauce spooned over each portion.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg