Recipe of Super Quick Homemade Pan-seared chicken with blackberry gastrique
Pan-seared chicken with blackberry gastrique.
Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, pan-seared chicken with blackberry gastrique. It is one of my favorites food recipes. For mine, 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 popular of recent trending meals on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions daily. Pan-seared chicken with blackberry gastrique is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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:
- {Take 550 g of fresh blackberries.
- {Prepare 2/3 cup of honey.
- {Get 1/2 cup of apple cider vinegar.
- {Get 4 of chicken breast halves, boneless and skinless.
- {Take 2 tbsp of unsalted butter.
- {Prepare 1 handful of fresh thyme sprigs, plus a few delicate leaves.
- {Prepare 2 cloves of garlic, crushed.
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..
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