Recipe: Delicious Pan-seared chicken with blackberry gastrique

Pan-seared chicken with blackberry gastrique. 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.

Warm the honey through until the colour changes to a deep. Blitz the blackberries in a food processor until they're thoroughly broken up. Pour the puree through a sieve to catch the seeds. You can have Pan-seared chicken with blackberry gastrique using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pan-seared chicken with blackberry gastrique

1. It's 550 g of fresh blackberries.
2. You need 2/3 cup of honey.
3. It's 1/2 cup of apple cider vinegar.
4. Prepare 4 of chicken breast halves, boneless and skinless.
5. Prepare 2 tbsp of unsalted butter.
6. Prepare 1 handful of fresh thyme sprigs, plus a few delicate leaves.
7. Prepare 2 cloves of 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. Feel free to substitute a little dollop of jam or jelly for the gastrique.

Pan-seared chicken with blackberry gastrique instructions

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..

The blackberry sauce is technically called a gastrique. A gastrique is basically a fancy french word for a sweet and sour sauce. Well. maybe it's slightly more gourmet than your average corn-syrup laden neon red sauce, but the concept is similar. Preheat The Pan-Pour a thin layer of neutral-tasting vegetable oil (like canola) into the bottom of a heavy bottomed skillet. Stainless steel or cast iron work best as they cook more evenly.