Chicken Lasagna (Chicken Potato Slice)

Ingredients

750gr Potatoes

1 B.B.Q Chicken

6 Green Ecshallots

1 Chicken Stock Cube (crumbled)

1/3 Cup Water

1/3 Cup Dry White Wine (I use red wine if I don't have white...either is
okay as long as it's not sweet)

1/2 Cup Cream (pure is better because lite thickened can separate when it
boils sometimes)

2 Teaspoons French Mustard ( can use the seeded one....or a bit of both if
you like)

1 Tablespoon Mayonnaise

2 Cloves of crushed Garlic (or 2 rounded Teaspoons bottled garlic)

30gr Butter (1 1/2 - 2 rounded Tablespoons)

2 Tablespoons Plain Flour

1/2 Cup grated Mozzarella Cheese

Paprika (optional)

Method

Peel Potatoes and cut in to quarters. Boil in lightly salted water until
cooked through.

Measure out and place liquid ingredients in to a jug. Add crumbled stock
cube, mustard and mayonnaise to the jug as well and stir it all together
well.

While the potatoes are boiling remove chicken from bone and break in to
bite sized pieces. Cover and set aside with jug of liquid ingredients.

Melt butter in saucepan on low to medium heat - add in the crushed garlic
while it is melting.....you want it to melt and foam without burning it or
the garlic.

When the butter is melted and the garlic is becoming a little brown, remove
saucepan from heat and add the flour - stir in well.

Once the flour and butter have blended this is called "Roux".

Place saucepan back on to heat and stir the roux for about a minute - it
should be like a really thick paste (anywhere between thickened cream and
peanut paste constancy is okay). As it heats it will thicken and probably
want to "ball" up. If you think the mixture looks too dry (sort of crumbly)
add a little more butter.

Remove from heat again and pour in liquid ingredients - stirring really well
the whole time you are pouring. It's best to use a whisk but if you don't
have one, a wooden spoon is okay - you'll just have to stir harder and
faster.

Once roux and liquid ingredients have blended, place it back on the heat
and bring it to a slow boil (slow thick bubbles)...probably less than five
minutes.......very important to stir the whole time and keep an eye on it
not sticking to bottom of saucepan. If it starts to do that, keep stirring
and take the saucepan off the hotplate for a little bit - then put it back
on.

If for any reason you need to walk away from the sauce you are making....(to
deal with potatoes etc.)....take the saucepan off the hotplate while you are
away. It will burn.

Drain the potatoes....Chop up the Eschallots.

Place the potatoes in to the bottom of an ovenware dish.

Spread chicken bits over the top.

Sprinkle Eschallots all around.

Pour Sauce over it all.

Sprinkle cheese evenly over the top.

Then the Paprika if you are using it - just lightly....it's really on there
for colour.

Place dish in oven.....I set the dial at just under 200 deg....if you are
using a fan forced oven, 180 should be fine.

It doesn't have to cook....just heat through and melt and brown the cheese.

Not sure how long for....check it at 15 mins, then probably every five
minutes or so. I think half an hour should be heaps.