Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pan-seared chicken with blackberry gastrique. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Fruit – Pan-Roasted Chicken with Blackberry Gastrique" by Take One Creative on Vimeo, the home for high quality videos and… See recipes for Pan-seared chicken with blackberry gastrique too. 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. Pan-seared halibut with a sweet-tart lemon gastrique.
Pan-seared chicken with blackberry gastrique is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Pan-seared chicken with blackberry gastrique is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have 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 fresh blackberries
- Take 2/3 cup honey
- Get 1/2 cup apple cider vinegar
- Make ready 4 chicken breast halves, boneless and skinless
- Make ready 2 tbsp unsalted butter
- Get 1 handful fresh thyme sprigs, plus a few delicate leaves
- Take 2 cloves garlic, crushed
To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to. Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison, from BBC Good Food. Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic.
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.
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison, from BBC Good Food. Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the. Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! Easy pan-seared chicken breasts is one of my favorite ways to make chicken.
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