Braised Catalina Chicken is a delightful dish that combines tender chicken with the zesty flavors of Catalina dressing, creating a savory and satisfying meal. This recipe is perfect for a cozy family dinner or a special occasion, offering comfort food at its best. With simple ingredients and straightforward steps, you can enjoy a delicious one-pot chicken dinner that’s packed with Mediterranean chicken flavors. The vibrant mixture of vegetables adds not only nutrition but also a pleasing color contrast, making it visually appealing. Each bite of Braised Catalina Chicken is a blend of juicy chicken and a rich, tangy sauce that will have everyone asking for seconds.

Ingredients

• For the Chicken:
  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
• For the Braising Liquid:
  • 1 cup Catalina dressing
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
• For the Vegetables:
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 2 cups baby spinach
• For Garnish:
  • Fresh parsley, chopped

Steps / Instructions

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This step is critical as it helps the skin crisp up during cooking. Season both sides generously with salt and black pepper to enhance flavor and ensure a well-seasoned dish.
2. Brown the Chicken: In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown and crispy. The fat from the skin will render out, adding flavor. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside, allowing the residual heat to continue cooking it slightly.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 4-5 minutes until the vegetables begin to soften and the onion becomes translucent. This step builds a flavor base for the dish. Add the minced garlic and sauté for another 1-2 minutes, until fragrant, ensuring not to let the garlic burn, which can impart a bitter taste.
4. Combine the Braising Liquid: In a bowl, whisk together the Catalina dressing, chicken broth, Dijon mustard, and honey until well combined. The honey adds a touch of sweetness that balances the tanginess of the dressing. Pour this mixture into the skillet, stirring to combine thoroughly with the sautéed vegetables.
5. Return the Chicken: Nestle the browned chicken thighs back into the skillet, skin-side up. Ensure the liquid covers the vegetables and surrounds the chicken but does not fully submerge it, allowing the skin to remain crispy during the braising process.
6. Braise the Chicken: Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and let it braise for 30-35 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F). The low and slow cooking method allows the flavors to meld beautifully while keeping the chicken moist.
7. Add Spinach: During the last 5 minutes of cooking, stir in the baby spinach, allowing it to wilt into the sauce. This not only adds a nutritional boost but also enhances the dish’s color and presentation.
8. Finish and Serve: Once cooked, remove the skillet from heat. Let the dish rest for a few minutes, allowing the juices to redistribute. Garnish with fresh parsley before serving to add a pop of color and freshness.

Tips & Tricks

To make the most of your Braised Catalina Chicken, consider the following tips:

• Ingredient Quality: Use high-quality Catalina dressing for the best flavor. You can also find healthier versions in stores that are lower in sugars and preservatives. Look for dressings made with natural ingredients to enhance the overall taste.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to maintain moisture.
• Make-Ahead: You can prepare the chicken and vegetables a day in advance. Store them separately in the refrigerator and combine them for a quick braise when you’re ready to eat. This will save time on busy weeknights while still delivering a homemade meal.
• Common Mistakes: Avoid overcrowding the chicken in the skillet, as this can prevent proper browning. If necessary, cook in batches to ensure each piece gets that desirable golden crust.
• Pro Techniques: For deeper flavor, consider adding a splash of white wine to the braising liquid. A dry white wine will complement the tanginess of the dressing and enhance the savory notes in the dish.

Variations

If you want to customize your Braised Catalina Chicken, consider these variations: Check out our related guide for more tips.

• Healthier Options: Substitute skinless chicken thighs or breasts for a lighter version. You’ll lose some of the fat, but the chicken will still be flavorful and satisfying.
• Vegetarian Version: Use hearty vegetables like mushrooms and zucchini instead of chicken, and replace the broth with vegetable stock. Adjust the cooking time as needed for the vegetables to become tender while maintaining their structure.

Serving Suggestions

Braised Catalina Chicken pairs well with a variety of sides to create a complete meal:

• Serve it over fluffy rice or creamy mashed potatoes to soak up the delicious sauce. This combination will enhance the meal’s heartiness and make it even more comforting.
• Pair it with a fresh Beet & Pomegranate Salad for a vibrant contrast of flavors and textures, which will balance the richness of the chicken.

Enjoy this comforting Braised Catalina Chicken at your next family gathering or special occasion! Its savory flavors and tender chicken make it a favorite for all. Serve it proudly and watch as your family and friends relish every bite.

Print

Braised Catalina Chicken

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

35 min

🔥

Calories

—

Braised Catalina Chicken is a delightful dish that combines tender chicken with the zesty flavors of Catalina dressing, creating a savory and satisfying meal. This recipe is perfect for a cozy family dinner or a special occasion, offering comfort food at its best.

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Ingredients

US Metric

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup Catalina dressing
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 2 cups baby spinach
• Fresh parsley, chopped (for garnish)

Directions

1.

Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.

2.

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown and crispy. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.

3.

In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 4-5 minutes until the vegetables begin to soften. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

4.

In a bowl, whisk together the Catalina dressing, chicken broth, Dijon mustard, and honey. Pour this mixture into the skillet, stirring to combine with the sautéed vegetables.

5.

Nestle the browned chicken thighs back into the skillet, skin-side up. Ensure the liquid covers the vegetables and surrounds the chicken.

6.

Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and let it braise for 30-35 minutes, until the chicken is cooked through.

7.

During the last 5 minutes of cooking, stir in the baby spinach, allowing it to wilt into the sauce.

8.

Once cooked, remove the skillet from heat. Let the dish rest for a few minutes, garnishing with fresh parsley before serving.