Braised Catalina Chicken

Ingredients

• 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)

Instructions

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.