Sunny’s Loaded Disco Fries

  • Yield : 2 to 4 servings
  • Cook Time : 30m
  • Ready In : 50m
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  • 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


Step 1

In a large pot over low heat, add the shredded chicken and stock. Heat gently for 15 minutes to reheat and rehydrate the chicken.

Step 2

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.

Step 3

Meanwhile, fry the crinkle fries according to the package instructions.

Step 4

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.

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