Cola Chicken
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I’m a very lucky lady! Perhaps materially no but everything else, I am! I have a roof on top of my head, clean clothes to wear, a warm bed to sleep in and food on my table. I’m healthy and free! When it comes to Club Foody, this is a job I’m passionate about. Although it requires lot of working hours (100 +/week), I’m still waking up every morning ready for more.
 
We have a beautiful circle of friends from across Canada including some spread out in the states. A few years ago, I married the love of my life who’s not only my husband but also my best friend! Another best friend I have is my mother. Every week, we talk over the phone; laughing, letting our frustrations out, sharing ideas and dreams. I’m fortunate to have her! We also have many things in common and of course, cooking is one of them.
 
As she’s aging, she has been looking for more quick & easy recipes like Penne alla Vodka, Crispy Ginger Beef, Orzo with Chicken & Asiago, Hamburger Helper, Creole Couscous with Andouille & Shrimp, Avocado Sweet Pea Toast, Baked Salmon with Dill Sauce, Cauliflower Fried Rice, Veal Marsala, and many more.
 
A few years ago, she gave me one of her favorite recipes and it’s Cola Chicken! David and I love this recipe! It’s simple and yet so tasty! What makes the recipe is the sauce; a delicious combination of Coca-Cola soda, ketchup, Worcestershire sauce and cayenne pepper… perfect!
 
Did I modify her Cola Chicken recipe? Of course I did but not as much as you’d think. I use boneless skinless chicken thighs for more flavor while she uses breasts. In the sauce, I add cayenne pepper… not a lot but a little to give some zip to it. I also increase the amount of Worcestershire sauce. She only sautés onions – I also add garlic to them. After making it for many years, I like to let the can sit on the counter for a while so it’s not that cold.
 
Cola Chicken is a great comfort food! I like to serve it with mashed potatoes and steamed vegetables for a complete weeknight meal. There’s nothing fancy about this recipe but it’s certainly tasty! After trying it, I wouldn’t be surprised if it becomes a regular dish on your menu rotation…
Bon Appétit!
 
Here are more incredible weeknight recipes for you to try…
– Gnudi aka Malfatti
– Beef Meatloaf
– Lamb Keema
– Shepherd’s Pie
– Asian Sesame Pork Chops
– Swedish Meatballs
– Zucchini Pork Penne
and for even more chicken recipes, click on this link… Recipe Category • Poultry
 

 
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Cola Chicken

Cola Chicken

Served with mashed potatoes and steamed vegetables, this Cola Chicken is a delicious comfort food to make anytime.
5 from 2 votes
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Servings 4

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Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 0 minutes

Ingredients
  

  • 1 can (12 oz.) Coco-Cola soda
  • 3/4 cup ketchup
  • 1 1/2 tbsp. Worcestershire sauce
  • 1/4 tsp. cayenne pepper
  • 1 1/2 lbs. skinless boneless chicken thighs
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
  • 2 1/2 tbsp. olive oil tips & tricks
  • 3/4 cup white onions, chopped
  • 2 large cloves garlic, pressed
  • 1 tbsp. cornstarch (mixed with 1/2 cup cold water)

Directions
 

  • Preheat oven to 350ºF
  • In a bowl, add Coca-Cola, ketchup, Worcestershire and cayenne pepper; whisk until blended and set aside.
  • Season chicken thighs on one side with salt and pepper; set aside.
  • In an oven-proof skillet over medium heat, add oil.
  • When hot, add chicken thighs, seasoned side down, and cook until just browned on both sides, about 4 to 5 minutes. Season the top with salt and pepper before flipping them.
  • Transfer them to a plate and set them aside.
  • In the same skillet, add onions and sauté for 2 minutes. Add pressed garlic and sauté for 30 seconds.
  • Pour in the Coca-Cola sauce and scrape the bottom of the skillet to dislodge any brown bits.
  • When the sauce just starts simmering, return the chicken thighs to the skillet including any accumulated juices.
  • Spoon the sauce over to coat the meat, cover and transfer to the preheated oven. Cook for 25 to 30 minutes or until the internal temperature reaches 170ºF.
  • Remove from the oven and transfer the chicken thighs to a warm plate. Cover with foil to keep them warm.
  • Bring the sauce to a simmer and add cornstarch mixture; stir until sauce thickens, about 45 seconds.
  • Return chicken to the skillet, spoon sauce over and heat it through before serving.

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