Molly's planning a massive kitchen area upgrade while sharing a plate of her velvety Paprikash Hotdish with her interior designer!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh welcomes her country life and makes meals inspired by her Jewish and Chinese heritage– with a taste of the Midwest, too.

Welcome to Food Network, where finding out to prepare is as easy as clicking play! Grab your apron and prepare yourself to get cookin' with a few of the best chefs around the world. We'll offer you a behind-the-scenes take a look at our best shows, take you inside our favorite restaurant and be your resource in the cooking area to make sure every meal is a 10/10!

Paprikash Hotdish
DISH THANKS TO MOLLY YEH
Level: Easy
Total: 1 hr 15 min
Active: 40 minutes
Yield: 6 to 8 portions

Ingredients

1/4 cup (4 tablespoons) unsalted butter
3 large carrots, sliced
2 large onions, sliced
Kosher salt and newly ground black pepper
4 cloves garlic, minced
3 tablespoons Hungarian sweet paprika
1 tablespoon tomato paste
1/2 teaspoon cayenne
6 tablespoons versatile flour
1/2 cup dry gewurztraminer
1 1/2 cups low-sodium chicken stock
1/4 cup heavy cream
20 ounces boneless, skinless chicken thighs, cut into 1/2- or 3/4-inch pieces
3/4 cup peas
20 ounces Tater Tots
Chopped fresh flat-leaf Italian parsley, as preferred, for serving

Directions

Pre-heat the oven to 400 degrees F.

In a big skillet, melt the butter over medium-high heat. Add the carrots, onion, an excellent pinch of salt and a couple of turns of pepper and cook, stirring, until the carrots and onion are soft, about 10 minutes. Add the garlic, paprika, tomato paste and cayenne and cook for 1 more minute.

Stir in the flour so that it gets uniformly dispersed and cook for 1 more minute. Include the red wine and stir till thickened. Then add half of the stock, stirring constantly until thickened, and repeat with the other half. Then stir in the whipping cream. Add the chicken, season with salt and pepper and cook, stirring often, until it's prepared through and no longer pink, 15 minutes. Stir in the peas. Taste and adjust the spices as preferred.

Transfer the mix to an 11-by-8-inch baking meal (see Cook's Note) and cover with the Tater Tots, organizing them comfortably and neatly. Season with salt and pepper. Bake up until the tots are golden brown. Start looking for doneness at thirty minutes. Let cool somewhat, sprinkle parsley on the top and serve!

Or, if not baking right away, let cool a little, cover securely with plastic and cool or freeze till ready to cook. It'll last 2 days in the refrigerator and 3 months in the freezer. Just give space temperature level before baking.

Cook's Note

Or you can cook the whole thing from start to end up in a 3-quart ovenproof meal and keep it because.

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Molly Yeh's Paprikash Hotdish|Woman Satisfies Farm|Food Network