Braised Catalina Chicken Dish (Printable Version)

Tender chicken braised in tangy Catalina dressing with onions and peppers creates a flavorful, comforting meal.

# What You'll Need:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (about 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, packed
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 both sides 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-sweet glaze that makes your kitchen smell like a cozy restaurant
  • It's practically foolproof, even on days when you're too tired to think about dinner
  • Leftovers taste even better the next day, if you somehow manage to have any
02 -
  • Don't skip the searing step, even when you're tired, because those browned bits are what make the sauce taste like it simmered all day
  • The sauce will look thin when you pour it in, but trust the process, it thickens beautifully as it braises
  • If your chicken is browning too fast, loosely tent with foil instead of using the tight lid
03 -
  • Use a cast iron skillet or Dutch oven for the best heat distribution and those gorgeous crispy edges
  • If your Catalina dressing is on the sweeter side, reduce the brown sugar to 1 tablespoon

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