French fries in gravy with chicken, cheese and bacon

Ingredients:

• 1 rotisserie chicken, shredded white and dark meat (discard skin and bones)
• 3 cups chicken broth
• 2 tablespoons butter
• 2 tbsp. l. olive oil
• 1 Vidalia onion, chopped
• 2 tablespoons grainy Dijon mustard
• 0.5 tsp red chili flakes
• 10-12 fresh sprigs of thyme, leaves chopped
• 2 cloves garlic, thinly sliced
• 2 tbsp. flour
• 1 bag (800 g) frozen crinkle-cut French fries
• 0.5 cup chopped fresh parsley
• 2-3 cups of a mixture of grated provolone and mozzarella
• 6 fried strips of bacon, cut into pieces
• 4 green onions, chopped

Preparation:

1. In a large saucepan, combine the shredded chicken and broth. Simmer over low heat for 15 minutes to warm through and rehydrate the chicken.
2. In a large straight-sided skillet over medium heat, melt the butter, add the vegetable oil, onion, a pinch of salt and plenty of black pepper.
3. Cook until the onion is soft, 5-8 minutes. Then add the mustard, chili pepper, thyme, and garlic. Cook for a few minutes, then add the flour and cook for another 2-3 minutes. Strain the chicken broth from the pan with the chicken (set the chicken aside) and gradually add the broth to the pan, stirring. Cook until the sauce thickens, 5-8 minutes.
4. Meanwhile, fry the French fries until tender. Sprinkle the remaining chicken with parsley.
5. Place the fries in a shallow serving bowl, add some cheese, chicken, more cheese, sauce, bacon, and green onions. Serve with chips.