Steps to Prepare Favorite Pan-seared chicken with blackberry gastrique
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Simple Way to Make Perfect Pan-seared chicken with blackberry gastrique. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pan-seared chicken with blackberry gastrique, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan-seared chicken with blackberry gastrique delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pan-seared chicken with blackberry gastrique is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pan-seared chicken with blackberry gastrique estimated approx 45 minutes.
To get started with this 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 cook that.
My family loves blackberries, which just happen to be in season. 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.
Ingredients and spices that need to be Make ready to make Pan-seared chicken with blackberry gastrique:
- 550 g fresh blackberries
- 2/3 cup honey
- 1/2 cup apple cider vinegar
- 4 chicken breast halves, boneless and skinless
- 2 tbsp unsalted butter
- 1 handful fresh thyme sprigs, plus a few delicate leaves
- 2 cloves garlic, crushed
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.
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