Name: Perfect Braised Catalina Chicken Recipe
Prep time: PT-489784H25M42S
Cook time: PT-489784H25M42S
Total time: PT-489784H25M42S
Cuisine: American
Ingredients: 1.2–1.6 kg chicken (bone-in thighs/drumsticks or boneless thighs); 1 tsp kosher salt + ½ tsp black pepper (to taste); 1–2 Tbsp neutral oil; 1 medium onion, thinly sliced; 3–4 cloves garlic, minced; 1½–2 cups Catalina dressing (homemade or store-bought); ½ cup chicken stock or water (plus more as needed); Optional boosters (choose 1–3): 1 tsp Dijon, 1 tsp Worcestershire or 1 tsp soy/tamari, ½–1 tsp smoked paprika, pinch chili flakes, 1–2 Tbsp brown sugar or honey (to taste); 1 Tbsp cider vinegar or 2 Tbsp orange juice (balance to taste); 1–2 Tbsp cold butter (optional, for finishing); Fresh parsley or chives, chopped (for garnish)

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If you crave a chicken dinner that’s equal parts weeknight-easy and company-ready, this Braised Catalina Chicken Recipe is your new signature move. Picture deeply browned chicken simmered low and slow in a shiny, red-gold Catalina glaze until it turns fork-tender and the sauce reduces to a sticky, spoonable lacquer. Minimal prep, one sturdy pan, and a pantry dressing do the heavy lifting—while you get all the credit. If you want a quick refresher on how braising works and why it makes meat so tender and saucy, check out this primer on what it actually does to meat.

Table of Contents

What Is Braised Catalina Chicken?

At its core, Braised Catalina Chicken is chicken seared until golden, then gently cooked in a Catalina dressing—a bright, red, tomato-forward American “French-style” dressing that is sweet-tangy, lightly spiced, and emulsified. The heat coaxes the sugars to caramelize while the liquid reduces into a glossy, clingy sauce. The result is juicy chicken cloaked in a rich, sweet-tart glaze with whispers of paprika, onion, and garlic.

You’ll love it because:

It’s a one-pan recipe with a big payoff.
The sauce happens automatically as you braise—no separate reduction.
It’s endlessly customizable: a touch spicier, a splash more tangy, or extra glossy with a butter swirl.
It scales for family dinners, game-day sliders, or potluck trays.

Ingredients for Braised Catalina Chicken Recipe

Use this list as your flavor toolbox. Each ingredient has a job; together they deliver that signature sweet-tangy-savory finish.

Chicken: Thighs and drumsticks are top picks for braising (juicy, forgiving). Boneless thighs work beautifully, too.
Catalina dressing: Store-bought is convenient; homemade gives you total control over sweetness, acidity, and spice. (Common bases: tomato/ketchup, oil, vinegar, sugar, paprika, onion/garlic notes.)
Aromatics: Onion and garlic for a savory foundation; they collapse into the sauce as it reduces.
Boosters (Optional, but powerful):
- Smoked paprika for depth
- Worcestershire or a dash of soy for umami
- Dijon mustard for a gentle bite and emulsification
- Brown sugar or honey to adjust the sweetness
- Chili flakes or hot sauce to balance the sweet
Liquids for the braise: Stock or water to loosen and deglaze; a splash of cider vinegar or orange juice brightens the finish.
Finishers: A knob of butter for sheen and body; fresh parsley or chives for color and lift.

Smart Variations & Substitutions

Dressing swaps: No Catalina on hand? Try French, Western, or even Russian; adjust acid and sweetness as needed.
Sweetness vs. tang:
- Too sweet? Add cider vinegar, white wine vinegar, or lemon juice.
- Too tangy? Add brown sugar, honey, or a splash of orange juice.
Heat levels: From a pinch of chili flakes to smoky chipotle.
Gluten-free friendly: Choose a dressing that fits your needs and use tamari instead of soy if you add umami.
“Chef-y” version: Make homemade Catalina: tomato base, neutral oil, vinegar, sugar, paprika, onion/garlic powder, tiny Dijon, and a pinch of celery seed.

Tools & Equipment

Heavy skillet or Dutch oven with a tight lid (holds heat, minimizes moisture loss)
Tongs and a wooden spoon (for searing and scraping fond)
Instant-read thermometer (for reliable doneness)
Optional: a sheet pan to finish uncovered in the oven for a shiny glaze

Braised Catalina Chicken Recipe (Stovetop-to-Oven, Primary Method)

Ingredients

1.2–1.6 kg chicken (bone-in thighs/drumsticks or boneless thighs)
1 tsp kosher salt + ½ tsp black pepper (to taste)
1–2 Tbsp neutral oil
1 medium onion, thinly sliced
3–4 cloves garlic, minced
1½–2 cups Catalina dressing (homemade or store-bought)
½ cup chicken stock or water (plus more as needed)
Optional boosters (choose 1–3): 1 tsp Dijon, 1 tsp Worcestershire or 1 tsp soy/tamari, ½–1 tsp smoked paprika, pinch chili flakes, 1–2 Tbsp brown sugar or honey (to taste)
1 Tbsp cider vinegar or 2 Tbsp orange juice (balance to taste)
1–2 Tbsp cold butter (optional, for finishing)
Fresh parsley or chives, chopped (for garnish)

Step-by-Step

Preheat & prep. Heat the oven to 175°C / 350°F. Pat the chicken very dry and season on all sides with salt and pepper.
Sear boldly. Heat oil in a Dutch oven over medium-high. Add chicken in a single layer; do not crowd. Sear until deep golden-brown, about 3–4 minutes per side. Transfer to a plate. (Sear in batches if needed.)
Build the base. Reduce heat to medium. Add onion with a pinch of salt; cook until soft and translucent, scraping up fond. Stir in garlic and any dry spices (paprika/chili) and cook 30–45 seconds until fragrant.
Deglaze & combine. Add stock (it will hiss). Scrape up browned bits. Stir in Catalina dressing plus Dijon/Worcestershire/soy (if using). Bring to a gentle simmer. Taste; adjust sweetness/tang now or later.
Braise. Return chicken (and any juices) to the pot, skin-side up. Cover tightly and transfer to the oven. Braise 25–35 minutes for boneless thighs or 35–45 minutes for bone-in pieces, until tender.
Glaze. Uncover and continue cooking 5–10 minutes, or set the pot half-covered on the stovetop to reduce the sauce to a shiny, spoon-coating glaze. Stir in a splash of cider vinegar or orange juice to brighten.
Finish. Off heat, swirl in cold butter for extra sheen (optional). Check seasoning; add salt/pepper as needed.
Serve. Spoon sauce over chicken. Garnish with parsley or chives. Serve hot over buttered rice, mashed potatoes, egg noodles, or couscous.

Method Variations (Choose Your Path)

Slow Cooker

Sear chicken first in a skillet for flavor (optional but recommended).
Add seared chicken, sliced onions, garlic, Catalina dressing, boosters, and ¼ cup stock to the slow cooker.
Cook: Low 4–5 hours or High 2–3 hours, until tender.
Glaze: Pour cooking liquid into a saucepan and simmer for a few minutes to thicken before spooning over chicken.

Instant Pot / Pressure Cooker

Sauté to sear chicken and aromatics in the pot.
Add dressing, boosters, and ¼ cup stock.
Pressure: High for 7–10 minutes (thighs) with natural release 5–10 minutes.
Switch to Sauté to reduce the sauce to a shiny glaze.

Sheet-Pan (Oven-Braised)

Arrange chicken on a rimmed sheet with onions.
Whisk Catalina with a little stock; pour around (not over) chicken to preserve browning.
Cover with foil for the first half, then uncover to finish and glaze.

Grill-Then-Braise

Grill for smoky color and char, then transfer to a pan with Catalina and stock to finish as a braise.

Serving Ideas & Pairings

Starches: Buttered rice, garlic mashed potatoes, egg noodles, couscous, polenta, or crusty bread for swiping up sauce.
Vegetables: Roasted green beans, broccoli, carrots, or a simple leafy salad with a bright vinaigrette.
Fun twists:
- Make pulled Catalina chicken sandwiches or sliders.
- Layer over cheesy polenta with a drizzle of sauce.
- Toss al dente pasta directly in the glossy pan sauce.

Make-Ahead, Storage, Reheating & Freezing

Make-ahead: Cook fully, cool, and chill. Reheat gently (covered) with a splash of stock to loosen the glaze. Finish with fresh herbs just before serving.
Storage: Airtight containers keep the sauce from absorbing fridge odors.
Reheating:
- Stovetop: Warm over low with a spoon of stock.
- Oven: Covered, 160–175°C (325–350°F) until hot.
- Microwave: Short bursts, stirring the sauce between rounds.
Freezing: Freeze portions with sauce for the best texture on reheat. Thaw in the fridge, then rewarm and re-glaze.

Troubleshooting & Pro Tips

Sauce too thin? Keep simmering uncovered; the glaze will tighten.
Sauce too thick? Add a splash of stock or water and stir.
Too sweet? Hit it with cider vinegar or lemon and a pinch of salt.
Too tangy? Stir in brown sugar or honey a teaspoon at a time.
Pale chicken? Pat very dry and make sure the pan is properly hot before searing.
Fond starting to burn? Lower heat and deglaze earlier.
Greasy top? Ladle off excess fat or chill briefly and lift the layer.

FAQs (People Also Ask–Style)

1) What is Catalina dressing made of?
Typically a tomato-forward, paprika-tinted dressing with oil, vinegar, sugar, onion/garlic notes, and mild spices. Some versions include a touch of Dijon or Worcestershire for depth.

2) Can I use French or Russian dressing instead?
Yes. Both can stand in. French tends to be similarly sweet-tangy; Russian leans savory with a different spice balance. Taste and adjust with vinegar or brown sugar.

3) Do I have to sear before braising?
Searing builds flavor and color through browning. You can skip it, but the sauce and chicken will be lighter and less complex.

4) How do I thicken the sauce without cornstarch?
Simply reduce it uncovered. The sugars in the dressing and aromatics naturally condense into a glossy glaze.

5) Can I make this with chicken breasts?
Yes—reduce covered time and check early with a thermometer. Breasts are lean, so glaze quickly and remove as soon as they’re done.