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

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We hope you got insight from reading it, now let’s go back to pan-seared chicken with blackberry gastrique recipe. You can have pan-seared chicken with blackberry gastrique using 7 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Pan-seared chicken with blackberry gastrique:
  1. Provide 550 g fresh blackberries
  2. You need 2/3 cup honey
  3. Provide 1/2 cup apple cider vinegar
  4. Provide 4 chicken breast halves, boneless and skinless
  5. You need 2 tbsp unsalted butter
  6. You need 1 handful fresh thyme sprigs, plus a few delicate leaves
  7. Take 2 cloves garlic, crushed
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.

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