Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pan-seared chicken with blackberry gastrique. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pan seared chicken breast in white wine, lemon, garlic, caper butter sauce atop whipped potatoes. Here is how you cook it. Ingredients of Pan-seared chicken with blackberry gastrique.
Pan-seared chicken with blackberry gastrique is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Pan-seared chicken with blackberry gastrique is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have pan-seared chicken with blackberry gastrique using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pan-seared chicken with blackberry gastrique:
- Take 550 g fresh blackberries
- Make ready 2/3 cup honey
- Prepare 1/2 cup apple cider vinegar
- Prepare 4 chicken breast halves, boneless and skinless
- Prepare 2 tbsp unsalted butter
- Get 1 handful fresh thyme sprigs, plus a few delicate leaves
- Get 2 cloves garlic, crushed
Warm the honey through until the colour changes to a deep. Here is how you cook that. 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.
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.
When the skillet is hot, add the oil. Add butter; swirl to coat, lifting chicken so the butter flows underneath. This restaurant quality dish is easily made at home with only a handful of ingredients. Think of gastrique as the simplest version of sweet and sour sauce. Once you learn the technique—caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup—the flavoring varieties are endless.
So that is going to wrap this up for this special food pan-seared chicken with blackberry gastrique recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
