- 2 desiree potatoes (400 g)
- ¼ barbecued chicken (300 g)
- 20 g butter
- 1½ tbsps plain flour
- 1 large shallot, sliced thinly
- 1 cup (250 ml) salt-reduced chicken stock
- ¼ cup (60 ml) vegetable oil
- 50 g mozzarella, grated
- 1 tbsp coarsely chopped fresh flat-leaf parsley
Prick potatoes all over with a fork; microwave on high (100 per cent) for 5 mins or until tender. When cool enough to handle, cut each potato into six wedges.
To make gravy, melt butter in a small saucepan over medium heat. Once foaming, add flour; cook, stirring, for 1 min or until dry and golden. Add shallot and chicken bones; stir a further 2 mins or until shallot softens. Increase heat to medium-high. Gradually stir in stock; cook, stirring, for 4 mins or until thickened and reduced by a quarter. Remove and discard bones; season to taste. Cover gravy to keep warm.
Meanwhile, preheat grill to high. Heat a small ovenproof frying pan over medium-high heat. Cook potato, turning occasionally, for 6 mins or until golden. Drain off excess oil. Top potato with chicken; sprinkle with mozzarella, heat under grill for 4 mins or until mozzarella melts and chicken is warmed through. Pour gravy over top; sprinkle with parsley to serve.
TIP Any all-rounder potato variety, such as sebago or spunta, can be used instead of desiree potatoes. You could use 2 rashers of bacon in place of the chicken.