Easiest Way to Make Ultimate Pan-seared chicken with blackberry gastrique

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pan-seared chicken with blackberry gastrique. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pan-seared chicken with blackberry gastrique is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Pan-seared chicken with blackberry gastrique is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have pan-seared chicken with blackberry gastrique using 7 ingredients and 4 steps. Here is how you can achieve that.

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

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