PINTS & PLATES: Trider’s Scotian Pale Braised Chicken Thighs

Posted by Stephen Barrett on

Trider’s Scotian Pale Braised Chicken Thighs

Prep time 10 mins | Total time 50 mins | Serving 4


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 garlic clove, minced
  • 1 shallot, diced
  • 1 tbsp paprika
  • 3 twigs of thyme
  • ¼ cup Trider’s Scotian Pale Ale
  • 200 gm mixed mushrooms
  • 8 chicken thighs
  • 250 ml whipping cream
  • Salt and pepper

Pairing Suggestion – Trider’s Dorai Senso Japanese Lager


  • Preheat oven to 425°.
  • Heat a dutch oven or heavy bottomed pan to high. Add 1 tbsp olive oil. Add 8 chicken thighs, skin side down, and sear on all sides until golden brown.
  • Remove chicken from dutch oven and reduce heat to low.
  • Deglaze pan with ½ cup Trider’s Scotian Pale Ale and scrape all bits from bottom of pan.
  • Add 1 tbsp butter, 1 clove minced garlic, 1 diced shallot, and cook for 2 mins or until tender.
  • Add 1 tbsp paprika and mixed mushrooms. Cook for an additional 2 minutes.
  • Add 250 ml whipping cream, 3 twigs of thyme, and place chicken in pan skin side up.
  • Season with salt and pepper, place cover on pan, and put in oven to cook undisturbed for 20 minutes.
  • Remove the cover from pan and cook for an additional 10 minutes.
  • Turn oven to broil for 2 minutes to crisp up chicken skin.
  • Check internal temperature to ensure 170° F and remove from oven.
  • Serve with mashed potatoes and seasonal vegetables.
  • Enjoy!


Copyright © 2023 by Seasoned Plate | Chef Stephen Barrett

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