CHICKEN POUTINE WITH POTATO WEDGES

PREP + COOK TIME 40 MINUTES SERVES 4

4 desiree potatoes (1.5kg)

1 whole barbecued chicken (1.2kg) 40g butter

1/4 cup plain flour

2 large eschalots, sliced thinly 2 cups (500ml) salt-reduced chicken stock

1/4 cup (60ml) vegetable oil

150g mozzarella, grated

2 tablespoons fresh flat-leaf parsley leaves

1 Prick potatoes all over with a fork; microwave on High (100%) for 8 minutes or until tender. When cool enough to handle, cut each potato into six wedges.

2 Meanwhile, shred chicken and skin, reserving bones.

3 To make gravy, melt butter in a small saucepan over medium heat. Once foaming, add flour; cook, stirring, for 1 minute or until dry and golden. Add eschalot and chicken bones; stir for a further 2 minutes or until eschalot softens. Increase heat to medium-high. Gradually stir in stock; cook, stirring, for 4 minutes or until mixture boils and thickens. Remove and discard bones; season to taste. Cover gravy to keep warm.

4 Meanwhile, preheat an oven grill to high. Heat oil in a large ovenproof frying pan over medium-high heat. Cook potato in pan, turning occasionally, for 6 minutes or until golden. Drain off excess oil.

Top potato with chicken; sprinkle with mozzarella, heat under grill for 4 minutes.

5 Top the chicken with parsley.

Serve with gravy.