Step-by-Step Guide to Make Perfect Pan-seared chicken with blackberry gastrique

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pan-seared chicken with blackberry gastrique. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Fruit – Pan-Roasted Chicken with Blackberry Gastrique" by Take One Creative on Vimeo, the home for high quality videos and… This video is the third in a three-part series complementing the new cookbook Put 'em Up! 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. Pan-Seared Scallops with a Cherry GastriqueCavegirl Cuisine.

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

The ingredients needed to make Pan-seared chicken with blackberry gastrique:

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

Blackberry Ancho Sauce: Melt the butter in a medium or large saucepan over medium heat. Divide the spinach among the chicken breasts, placing it in the center of each. In a large ovenproof sauté pan over medium-high heat, heat the oil until almost smoking and sear the rolls. Sprinkle both sides of chicken evenly with salt and pepper.

Steps 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.

In a large ovenproof sauté pan over medium-high heat, heat the oil until almost smoking and sear the rolls. Sprinkle both sides of chicken evenly with salt and pepper. This method for pan-seared duck breasts yields perfectly cooked duck with super crisp skin, flesh medium rare, and sauce restaurant caliber. I've now made the dish complete with fancy sauce and thyme-roasted grapes several times, and every time I am surprised by. Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning!

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