Recipe: Delicious Pan-seared chicken with blackberry gastrique

Pan-seared chicken with blackberry gastrique. 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. Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning!

So that you can enjoy crunchy crust and lots of flavor! Sprinkle both sides of chicken evenly with salt and pepper. Pan-Seared Scallops with a Cherry GastriqueCavegirl Cuisine. 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. Prepare 550 g of fresh blackberries.
2. Prepare 2/3 cup of honey.
3. You need 1/2 cup of apple cider vinegar.
4. Prepare 4 of chicken breast halves, boneless and skinless.
5. You need 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.

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Pan-seared chicken with blackberry gastrique step by step

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..

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. The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. 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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