Caper chicken with broccoli puree

Prepare the ingredients: wash, peel and chop the onion fine; wash, peel and chop the carrots into cubes.

For the puree: Boil water and once boiled, take to cook broccoli with half the salt, approximately 10 minutes.

In the meantime, Sauté olive oil, onion and carrot.

When the broccoli is ready, drain and grind on the mini pimer. Add the sauce to enhance the flavor. Add the cream to achieve desired consistency (use 1/3 of cream maximum).

For the chicken: In a skillet, heat butter over medium heat and brown the chicken on all sides; pour into a baking dish and set aside.

In the same pan place the capers, the remaining cream, oregano, Lurel, the remaining salt and pepper. Bring to boil, reduce heat and simmer for 2 minutes, stirring occasionally.

Remove the bay leaf and pour the sauce over the chicken prey reserved.

Bake 45 mins approx 1 hour, basting occasionally sauce while cooking.

Serve with mashed.