Easiest Way to Cook 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 cook Pan-seared chicken with blackberry gastrique using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pan-seared chicken with blackberry gastrique

It's 550 g of fresh blackberries.
Prepare 2/3 cup of honey.
Prepare 1/2 cup of apple cider vinegar.
Prepare 4 of chicken breast halves, boneless and skinless.
It's 2 tbsp of unsalted butter.
It's 1 handful of fresh thyme sprigs, plus a few delicate leaves.
You need 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

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..

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. When the skillet is hot, add the oil. Purée fresh blackberries in food processor or blender and push through sieve or strainer to remove seeds. In a small saucepan, bring vinegar and red wine to a boil, then lower heat and simmer until reduced by half.