Pan-seared chicken with blackberry gastrique
Pan-seared chicken with blackberry gastrique

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, pan-seared chicken with blackberry gastrique. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pan seared chicken breast in white wine, lemon, garlic, caper butter sauce atop whipped potatoes. Here is how you cook it. Ingredients of Pan-seared chicken with blackberry gastrique.

Pan-seared chicken with blackberry gastrique is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Pan-seared chicken with blackberry gastrique is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have pan-seared chicken with blackberry gastrique using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pan-seared chicken with blackberry gastrique:
  1. Take 550 g fresh blackberries
  2. Make ready 2/3 cup honey
  3. Get 1/2 cup apple cider vinegar
  4. Take 4 chicken breast halves, boneless and skinless
  5. Take 2 tbsp unsalted butter
  6. Get 1 handful fresh thyme sprigs, plus a few delicate leaves
  7. Take 2 cloves garlic, crushed

Warm the honey through until the colour changes to a deep. Here is how you cook that. This inspired me to jazz up simple pan-seared chicken breasts with a sweet but tangy gastrique made from fresh summer berries. Needless to say, it was a hit.

Instructions to make Pan-seared chicken with blackberry gastrique:
  1. 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.
  2. 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.
  3. 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.
  4. Serve the chicken with a generous drizzle of the gastrique and a sprinkle of the delicate thyme leaves.

This inspired me to jazz up simple pan-seared chicken breasts with a sweet but tangy gastrique made from fresh summer berries. Needless to say, it was a hit. When the skillet is hot, add the oil. This restaurant quality dish is easily made at home with only a handful of ingredients. For the duck: Pat duck breasts dry with paper towels and season generously on both sides with salt and pepper.

So that is going to wrap this up with this exceptional food pan-seared chicken with blackberry gastrique recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!