New Catalina Chicken (Beyond Sweet and Sour)
Gluten-free, Lactose-free, FODMAP friendly
Yield: 4 servings
Long ago in a kitchen far, far away, my mom used to pour a bottle of Catalina French dressing over a cut-up chicken, tuck it into the oven, and create a fabulous dinner. The aroma made it hard to concentrate on practicing my flute (an hour a day before dinner, five days a week!).
This version is free of ingredients that FODMAPers shouldn’t eat, and it contains less fat and sugar.
- 1 ½-2 pounds chicken pieces
- 2 Tbsp sugar or sugar-dextrose blend
- 1 tsp kosher salt
- 1/8 tsp Tabasco sauce
- 1/8 tsp ground cumin
- 1/8 tsp celery seeds
- ¼ tsp dry mustard
- ¼ tsp ground ginger
- ¼ cup cider vinegar
- ½ cup Safe Ketchup
- ¼ cup extra-light olive oil
- Preheat oven to 375 F.
- Wash chicken pieces, pat try. Leave skins on for the nicest browning, or remove skins for a lower calorie count.
- Mix remaining ingredients in blender until creamy.
- Arrange chicken pieces in a single layer in baking dish.
- Pour sauce ingredients over chicken pieces. Use a pastry brush to “paint” the sauce evenly over all surfaces.
- Bake at 375 F for 20 minutes, then lower heat to 350 F and bake another 25 minutes, or until nicely browned and the meat is no longer pink. Total time will depend the size of the pieces.
- Remove chicken pieces to a serving platter, and keep warm.
- Pour juices into a separating pitcher to remove fat.
- Pour de-fatted sauce over chicken pieces. Serve hot, maybe with fluffy rice.
To prepare a whole cut-up chicken, double all other ingredients and prepare as above.