Sunny's Loaded Disco Fries
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1878
- Total Fat
- 140
- Saturated Fat
- 63
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 125
- Cholesterol
- 476
- Sodium
- 2733
- Total: 50 min
- Active: 30 min
Ingredients
1 rotisserie chicken, white and dark meat shredded (no skin or bones)
3 cups chicken stock
2 tablespoons butter
2 tablespoons olive oil
1 Vidalia onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons grainy Dijon mustard
1/2 teaspoon red chile flakes
10 to 12 sprigs fresh thyme, leaves chopped
2 cloves garlic, sliced
2 tablespoons all-purpose flour
One 28-ounce bag frozen crinkle fries
1/2 cup chopped fresh parsley
2 to 3 cups shredded provolone and mozzarella cheese blend
6 strips crisp-cooked bacon, chopped
4 scallions, white and green parts, chopped
Directions
- In a large pot over low heat, add the shredded chicken and stock. Heat gently for 15 minutes to reheat and rehydrate the chicken.
- In a large pan with straight sides on medium heat, add the butter, oil, onions, a pinch of salt and a hefty amount of pepper. Cook until the onions are tender, 5 to 8 minutes. Then, add the mustard, red chili flakes, thyme and garlic. Cook a few minutes to combine, then add the flour and cook until you can't smell the flour anymore, 2 to 3 minutes. Strain the chicken stock from the pot of chicken (reserve the chicken) and slowly add the stock to the pan, stirring. Cook until thickened to a gravy consistency, 5 to 8 minutes.
- Meanwhile, fry the crinkle fries according to the package instructions.
- Toss the parsley with the reserved chicken. In a shallow serving bowl, add the fries, some cheese, the chicken, more cheese, the gravy, bacon and scallions.