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

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, pan-seared chicken with blackberry gastrique. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pan-seared chicken with blackberry gastrique instructions. Blitz the blackberries in a food processor until they're thoroughly broken up. Pour the puree through a sieve to catch the seeds.

Pan-seared chicken with blackberry gastrique is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Pan-seared chicken with blackberry gastrique is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Prepare 550 g fresh blackberries
  2. Get 2/3 cup honey
  3. Get 1/2 cup apple cider vinegar
  4. Take 4 chicken breast halves, boneless and skinless
  5. Prepare 2 tbsp unsalted butter
  6. Prepare 1 handful fresh thyme sprigs, plus a few delicate leaves
  7. Prepare 2 cloves garlic, crushed

Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the. 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.

Steps 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.

Pan-Seared Scallops with a Cherry Gastrique Cavegirl. Braised Chicken and Figs with Honey Gastrique SippitySup. bay leaves, onions, figs, chicken thighs, unsalted butter, cracked. When the skillet is hot, add the oil. Purée fresh blackberries in food processor or blender and push through sieve or strainer to remove seeds. In a small saucepan, bring vinegar and red wine to a boil, then lower heat and simmer until reduced by half.

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