Ingredients
Method
Start with a Golden Sear
- Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and season generously with salt and freshly cracked black pepper.Heat the olive oil in a Dutch oven or oven-safe skillet over medium heat. Place the chicken in skin-side down and let it sizzle undisturbed until the skin turns deeply golden and crisp, about 4–5 minutes. Flip and cook the other side for another 2 minutes, just to seal in the juices. Transfer the chicken to a plate and set aside.
Whisk the Sweet-Tangy Catalina Sauce
- In a bowl, whisk together the ketchup, apple cider vinegar, honey or brown sugar, Worcestershire sauce, soy sauce, onion powder, garlic powder, smoked paprika, and cayenne if using.Give it a quick taste — this sauce should be bright, sweet, and slightly tangy. Add a little more honey for sweetness or a splash of vinegar if you prefer a sharper kick.
Bring It All Together
- Pour half of the sauce into the bottom of the Dutch oven. Nestle the chicken thighs back into the pan skin-side up, letting them sit comfortably in the sauce. Pour the remaining sauce over the top so every piece is coated.Cover the pot with a lid (or foil if needed).
Slow Braise in the Oven
- Transfer the pot to the oven and cook covered for about 45 minutes.Then remove the lid and return it to the oven for another 20–25 minutes, allowing the sauce to thicken and become glossy and slightly caramelized around the edges.
Serve and Enjoy
- Serve the chicken hot with plenty of that sticky Catalina sauce spooned over the top.A sprinkle of fresh chopped parsley adds a little color and freshness — and a slice of crusty bread on the side is never a bad idea for soaking up every last drop.
Notes
Extra Crispy Finish
If you love a bit of caramelized texture, place the pan under the broiler for 2–3 minutes at the end of cooking. The sauce will bubble and glaze the chicken beautifully while the skin turns irresistibly crisp. Boneless Chicken Option
If you prefer boneless chicken thighs or breasts, they work beautifully in this dish. Simply reduce the overall cooking time by about 15–20 minutes, as boneless cuts cook more quickly while still absorbing all that sweet-tangy Catalina flavor. Turn Up the Heat
For a little extra excitement, increase the cayenne pepper or add a splash of your favorite hot sauce to the Catalina sauce. It gives the dish a lively kick that balances nicely with the sweetness.
If you love a bit of caramelized texture, place the pan under the broiler for 2–3 minutes at the end of cooking. The sauce will bubble and glaze the chicken beautifully while the skin turns irresistibly crisp. Boneless Chicken Option
If you prefer boneless chicken thighs or breasts, they work beautifully in this dish. Simply reduce the overall cooking time by about 15–20 minutes, as boneless cuts cook more quickly while still absorbing all that sweet-tangy Catalina flavor. Turn Up the Heat
For a little extra excitement, increase the cayenne pepper or add a splash of your favorite hot sauce to the Catalina sauce. It gives the dish a lively kick that balances nicely with the sweetness.
