Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pan-seared chicken with blackberry gastrique. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pan-seared chicken with blackberry gastrique is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Pan-seared chicken with blackberry gastrique is something that I’ve loved my whole life.
Pan-seared chicken with blackberry gastrique step by step. Blitz the blackberries in a food processor until they're thoroughly broken up. Pour the puree through a sieve to catch the seeds.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Get 550 g fresh blackberries
- Get 2/3 cup honey
- Prepare 1/2 cup apple cider vinegar
- Make ready 4 chicken breast halves, boneless and skinless
- Take 2 tbsp unsalted butter
- Make ready 1 handful fresh thyme sprigs, plus a few delicate leaves
- Get 2 cloves garlic, crushed
Ingredients of Pan-seared chicken with blackberry gastrique. Pan-seared chicken with blackberry gastrique Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, pan-seared chicken with blackberry gastrique. It is one of my favorites food recipes.
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.
This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Here is how you cook that. Blitz the blackberries in a food processor until they're thoroughly broken up. Pour the puree through a sieve to catch the seeds.
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