Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pan-seared chicken with blackberry gastrique. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Flip the chicken over and add the butter, thyme sprigs and garlic to the pan. As the butter melts, spoon it over the chicken. Add blackberries and thyme and cook until blackberries have broken down slightly and mixture is dark red with the Rewarm gastrique over low heat if necessary. Slice duck and serve with cous-cous, onions, and gastrique.
Pan-seared chicken with blackberry gastrique is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Pan-seared chicken with blackberry gastrique is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook pan-seared chicken with blackberry gastrique using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pan-seared chicken with blackberry gastrique:
- Make ready 550 g fresh blackberries
- Prepare 2/3 cup honey
- Get 1/2 cup apple cider vinegar
- Get 4 chicken breast halves, boneless and skinless
- Take 2 tbsp unsalted butter
- Take 1 handful fresh thyme sprigs, plus a few delicate leaves
- Take 2 cloves garlic, crushed
Add butter; swirl to coat, lifting chicken so the butter flows underneath. Strain, Substitute Black Berries or Rasberries and white wine. Serve with chicken breast sprinkled with salt, pepper, and chopped fresh rosemary. Lightly dredge with flour and saute in butter and olive oil.
Steps to make Pan-seared chicken with blackberry gastrique:
- Blitz the blackberries in a food processor until they're thoroughly broken up. Pour the puree through a sieve to catch the seeds. Set the strained blackberry liquid aside.
- Add the honey to a small pot and put it on medium heat. Warm the honey through until the colour changes to a deep amber, about 6 minutes. Add the vinegar and let simmer, swirling the pot occasionally, until reduced by half. This'll be another 5 to 10 minutes. Pour in the blackberry liquid and continue simmering until reduced by half again, about 15 minutes. Keep an eye on the pot as it may bubble over. Stir in a pinch of salt and a grind or two of black pepper, and set the gastrique aside.
- Add a splash of olive oil to a large pan on medium-high heat. Season the chicken breasts with salt and pepper and sear them in the pan for 6 to 8 minutes, depending on thickness. Flip the chicken over and add the butter, thyme sprigs and garlic to the pan. Fry for another 6 to 8 minutes. As the butter melts, spoon it over the chicken. When cooked, remove the chicken to a plate to rest for 5 minutes.
- Serve the chicken with a generous drizzle of the gastrique and a sprinkle of the delicate thyme leaves.
Serve with chicken breast sprinkled with salt, pepper, and chopped fresh rosemary. Lightly dredge with flour and saute in butter and olive oil. In a small saucepan, bring vinegar and red wine to a boil, then lower heat and simmer until reduced by half. Add blackberry purée and continue to reduce. Remove from heat when thick enough to coat back of spoon.
So that’s going to wrap it up with this special food pan-seared chicken with blackberry gastrique recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
