Save to Pinterest This dish features tender chicken thighs slowly cooked in a tangy and sweet Catalina dressing infused with sautéed onions and colorful bell peppers. The chicken is first seared to lock in juices, then braised in a flavorful sauce that includes ketchup, brown sugar, and Worcestershire sauce, creating a rich and comforting meal. Finished with a sprinkle of fresh parsley, it pairs beautifully with rice or roasted potatoes for a satisfying dinner.
My college roommate used to keep a bottle of Catalina dressing in our fridge for everything from salads to dipping pizza crusts, but I never thought to cook with it until years later when I was trying to use up odds and ends in my pantry. Now this braised chicken is one of those recipes that feels like discovering a shortcut you should have known about all along.
Last winter I made this for a Tuesday night dinner with my brother who claims to hate sweet and savory combinations. He went back for thirds and asked if I could teach him how to make it for his new apartment.
Ingredients
- Chicken thighs: Bone-in, skin-on gives you the best flavor and keeps the meat juicy during braising
- Onion and bell peppers: These soften into the sauce and become almost sweet as they cook down
- Catalina dressing: The base of your braising liquid, already perfectly balanced with tang and sweetness
- Chicken broth: Thins the dressing slightly and adds depth without overpowering the other flavors
- Worcestershire sauce: Adds that umami richness that makes people ask whats your secret ingredient
Instructions
- Get your chicken ready:
- Preheat your oven to 375°F and pat those chicken thighs dry with paper towels so they will sear properly instead of steam. Season them generously with salt, pepper, and paprika on both sides.
- Sear for flavor:
- Heat a large oven-safe skillet over medium-high heat until it is nice and hot. Place the chicken skin side down and let it cook undisturbed for 3 to 4 minutes until golden brown, then flip and cook another 2 minutes. Remove the chicken and set it aside on a plate.
- Build the vegetable base:
- In the same pan, toss in your sliced onion, red and green bell peppers, and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften and start to smell fragrant.
- Mix the braising liquid:
- Whisk together the Catalina dressing, chicken broth, ketchup, brown sugar, and Worcestershire sauce in a bowl until the brown sugar dissolves completely.
- Braise it all together:
- Return the chicken to the pan, arranging it on top of the vegetables. Pour that gorgeous sauce mixture evenly over everything, cover with a lid or foil, and transfer to your preheated oven. Braise for 25 minutes.
- Finish with a golden glaze:
- Uncover the pan and cook for another 10 minutes to let the sauce thicken and the chicken skin get nicely browned. Let it rest for 5 minutes before serving, maybe with some fresh parsley sprinkled on top if you want it to look pretty.
Save to Pinterest This recipe has become my go-to when friends are going through tough times because it feels like a hug in a baking dish. Something about the combination of sweet and tangy just makes people feel taken care of.
Making It Your Own
Once you have the basic method down, this recipe welcomes all kinds of tweaks. I have added sliced mushrooms when they needed to be used up, and threw in some baby carrots during the braising step for extra sweetness.
Serving Ideas
The sauce is the real star here, so serve this with something that will soak it up. Rice, couscous, or roasted potatoes work perfectly. Crusty bread for sopping up the remaining sauce is never a bad idea either.
Storage and Reheating
This actually tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a covered pan over low heat, adding a splash of water or broth if the sauce has thickened too much.
- The sauce thickens considerably in the fridge, so do not be alarmed by the texture
- If reheating in the microwave, cover loosely and heat in short bursts to prevent drying out the chicken
- The skin will lose its crispness when stored, but the flavor remains incredible
Save to Pinterest Simple enough for a weeknight but special enough for company, this chicken has earned its permanent spot in my dinner rotation. I hope it finds its way into yours too.
Recipe Questions & Answers
- → What cut of chicken works best for this dish?
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Bone-in, skin-on chicken thighs are ideal as they remain tender and juicy during braising while adding rich flavor.
- → Can I use skinless chicken thighs instead?
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Yes, skinless thighs can be used for a lighter version, though skin-on helps retain moisture and adds texture.
- → What does Catalina dressing contribute to the sauce?
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Catalina dressing adds a tangy-sweet base that balances the savory elements and enhances the overall flavor complexity.
- → Is it necessary to sear the chicken before braising?
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Searing creates a golden crust that locks in juices and adds depth of flavor before slow cooking.
- → What sides pair well with this dish?
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Rice, couscous, or roasted potatoes are excellent choices to complement the rich braising sauce and soak up its flavors.
