Roasted chicken on paprika with fresh capers from the farm, homemade gnocchi

Ingredients for 4 servings

• 1 chicken (approx. 1.2 kg)
• 1 teaspoon barbecue seasoning
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 40 g butter
• 1 medium onion
• 2 tablespoons vegetable oil
• 2 tsp sweet paprika
• 2 tablespoons plain flour
• 100 ml milk
• 100 ml cooking cream (16%)
• pinch of black pepper
• 1 teaspoon granulated sugar
• 200 g freshly harvested capers
• a little chopped chives for garnish

Procedure

1. Wash the chicken, pat dry and divide into quarters. Season with salt, grill spices and smoked paprika.
2. Melt the butter in a roasting tin, add the prepared chicken and cover with a little water. Bake in a preheated oven at 180°C until tender (approximately 45-60 minutes).
3. Meanwhile, prepare the sauce. Fry the finely chopped onion in half the oil until pink.
4. Add the sweet peppers, fry briefly and cover with a little water. Bring to the boil.
5. In another pan, make a light roux with the other half of the oil and the flour. Gradually incorporate it into the sauce and whisk thoroughly.
6. Cook the sauce, stirring occasionally, for about 20 minutes. Halfway through, add the milk, cream and sugar. Add salt and pepper to taste.
7. Cut the fresh capers into strips and fry briefly. Add to the finished sauce and simmer briefly.
8. Remove the cooked chicken from the baking dish. Add the fat to the sauce and stir.
9. Serve the chicken quarter with paprika sauce, homemade gnocchi (prepare as directed) and sprinkled with chopped chives.
10. Enjoy!