Chicken to the caper with pumpkin puree

For the puree: peel the pumpkin and cut it into medium pieces. Put on a can of the oven without salt or oil and roast for about 30 mins.

By as long as, preparing a rush with olive oil, onion and carrot. Add to Sofrito half of the salt.

When the pumpkin is ready (soft), grind with a fork or in the Blender Immersion according to preference. Add the stir and cream and continue processing until reaching desired consistency (use 1/3 of the maximum cream).

For chicken: in a pan heating butter over medium heat and brown chicken prey on all sides; Pour into an oven font and book.

In the same pan place the capers, the 2/3 of the remaining cream, the oregano, the lerel, the remaining salt and the pepper. Take a boil, lower the fire and cook over 2 mins, stirring occasionally.

Remove the Laurel and pour the sauce on chicken prey reserved.

Bake 45 mins at 1 hour approx, spraying the sauce occasionally while cooking.

Serve accompanied by the puree.

Eye: Look well in the size of the fountain to be used.