Pan-seared chicken with blackberry gastrique
Pan-seared chicken with blackberry gastrique

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Pan-seared chicken with blackberry gastrique is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Pan-seared chicken with blackberry gastrique is something that I’ve loved my entire life.

Add blackberries and thyme and cook until blackberries have broken down slightly and mixture is dark red with the Rewarm gastrique over low heat if necessary. Slice duck and serve with cous-cous, onions, and gastrique. Seared sea scallops, braised pork belly, cognac pan jus, blackberry gastrique herb-potato cake, chevre cheese, wild Austrian lingonberry preserves.

To get started with this recipe, we must prepare a few ingredients. You can cook pan-seared chicken with blackberry gastrique using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients needed to make Pan-seared chicken with blackberry gastrique:

  1. 550 g fresh blackberries
  2. 2/3 cup honey
  3. 1/2 cup apple cider vinegar
  4. 4 chicken breast halves, boneless and skinless
  5. 2 tbsp unsalted butter
  6. 1 handful fresh thyme sprigs, plus a few delicate leaves
  7. 2 cloves garlic, crushed

Add grapes and thyme to the pan and roast while the duck rests. Also, with the vinegar edge it reminded me quite a lot of your sherry vinegar chicken recipe (which I adore. 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.

Instructions to make Pan-seared chicken with blackberry gastrique:

  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.

You pan fry chicken right in the skillet. So that you can enjoy crunchy crust and lots of flavor! Pan-Seared Chicken. with Pesto-Dressed Zucchini & Fingerling Potatoes. Blackberry purée or sauce with brie in some way? Perhaps a phyllo tartlet with the Brie melted I'm thinking duck (pan-seared, or confit) with thyme, and a blackberry-Cabernet sauce, or a gastrique.

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