Ingredients
Method
1.Prick potatoes all over with a fork; microwave on High 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 shallots and chicken bones; stir for a further 2 minutes or until shallot 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 the oil in a large ovenproof frying pan over medium-high heat. Cook potato in the pan, turning occasionally, for 6 minutes or until golden. Drain off excess oil. Top the potato with chicken; sprinkle with mozzarella, then heat under the grill for 4 minutes.
5.Top the chicken with parsley. Serve with gravy.
