Hey everyone, it’s Drew, 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 food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pan-seared chicken with blackberry gastrique is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Pan-seared chicken with blackberry gastrique is something which I’ve loved my whole life.
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.
To begin with this recipe, we must first prepare a few ingredients. You can cook pan-seared chicken with blackberry gastrique using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pan-seared chicken with blackberry gastrique:
- Prepare fresh blackberries
- Prepare honey
- Make ready apple cider vinegar
- Make ready chicken breast halves, boneless and skinless
- Prepare unsalted butter
- Prepare fresh thyme sprigs, plus a few delicate leaves
- Prepare garlic, crushed
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. Stainless steel or cast iron work best as they cook more evenly.
Instructions 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.
For the duck: Pat duck breasts dry with paper towels and season generously on both sides with salt and pepper. 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. Add blackberry purée and continue to reduce. Remove from heat when thick enough to coat back of spoon.
So that’s going to wrap this up for this special food pan-seared chicken with blackberry gastrique recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
