Ingredients
1 Tbsp olive oil, plus extra to grease
500g chat potatoes
1 barbecue chicken
1 leek, white part only, finely chopped
2 garlic cloves, finely chopped
3 lemon thyme sprigs, leaves picked
½ cup chicken stock
⅔ cup verjuice
Sea-salt flakes and freshly ground black pepper, to season
125g fontina cheese, finely grated
40g butter
2 cups fresh breadcrumbs
Method
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Preheat oven to 180°C. Grease a 6-cup capacity ovenproof dish. Put potatoes in a saucepan, cover with cold water and bring to the boil over a high heat. Boil gently for 6-8 mins or until tender. Drain, cool slightly, then cut each potato into 3-4 slices.
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Meanwhile, remove meat from barbecue chicken, discarding skin and bones, and coarsely shred meat. Heat oil in a large saucepan over a medium heat. Add leek, celery, onion, thyme and garlic, and cook, stirring, for 5-7 minutes until vegetables are soft. Add chicken stock and verjuice, season with salt and pepper, and bring to a simmer. Remove from heat and stir in chicken.
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Layer potato slices, ⅔ of the cheese and chicken mixture in dish.
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Melt butter in a frying over a medium heat. Add breadcrumbs and cook, stirring for 5 minutes or until golden. Sprinkle breadcrumbs evenly over bake and top with remaining cheese. Bake for 20-25 minutes until top is golden and crisp. Serve.