2 tablespoons of olive oil
1 1/2 kg of chicken cut into joints
4 tomatoes, peeled and seeded
1 bunch of parsley
3 tablets of chicken broth
2 cups (tea) of water
3 morning pears, sliced thinly
2 tablespoons of margarine
3 tablespoons of flour
2 cups (tea) of warm milk
Grated cheese to taste
2 tablespoons of olive oil
1 1/2 kg of chicken cut into joints
4 tomatoes, peeled and seeded
1 bunch of parsley
3 tablets of chicken broth
2 cups (tea) of water
3 morning pears, sliced thinly
2 tablespoons of margarine
3 tablespoons of flour
2 cups (tea) of warm milk
Grated cheese to taste
1
Heat the olive oil and brown the chicken
2
Add the tomatoes, parsley, 2 tablets of chicken broth, and boiling water
3
Stir until the tablets dissolve, cover, and let cook on low heat until the chicken falls apart
4
After cooling, shred the chicken, discarding the bones
5
Arrange pear slices on a buttered baking dish, spread the chicken mixture over them, and reserve
6
Melt the margarine and whisk in the flour, adding milk gradually
7
Stir until you get a cream and then add the remaining chicken broth
Stir again to dissolve
8
Pour the cream over the chicken and sprinkle grated cheese
Put it in the oven to gratinate.
