Molly Yeh's Paprikash Hotdish | Girl Meets Farm

Molly's planning a massive kitchen upgrade while sharing a plate of her creamy Paprikash Hotdish with her interior designer! Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3ubs083 Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Paprikash Hotdish RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 15 min Active: 40 min Yield: 6 to 8 servings Ingredients 1/4 cup (4 tablespoons) unsalted butter 3 large carrots, chopped 2 large onions, sliced Kosher salt and freshly ground black pepper 4 cloves garlic, minced 3 tablespoons Hungarian sweet paprika 1 tablespoon tomato paste 1/2 teaspoon cayenne 6 tablespoons all-purpose flour 1/2 cup dry white wine 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 desired, for serving Directions Preheat the oven to 400 degrees F. In a large skillet, melt the butter over medium-high heat. Add the carrots, onion, a good pinch of salt and a few 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 evenly distributed and cook for 1 more minute. Add the wine and stir until thickened. Then add half of the stock, stirring constantly until thickened, and repeat with the other half. Then stir in the heavy cream. Add the chicken, season with salt and pepper and cook, stirring often, until it’s cooked through and no longer pink, 15 minutes. Stir in the peas. Taste and adjust the seasonings as desired. Transfer the mixture to an 11-by-8-inch baking dish (see Cook's Note) and cover with the Tater Tots, arranging them snugly and neatly. Season with salt and pepper. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly, sprinkle parsley on top and serve! Or, if not baking immediately, let cool slightly, cover tightly with plastic and refrigerate or freeze until ready to cook. It'll last 2 days in the refrigerator and 3 months in the freezer. Just bring to room temperature before baking. Cook’s Note Or you can cook the whole thing from start to finish in a 3-quart ovenproof dish and keep it in that. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #FoodNetwork #PaprikashHotdish Molly Yeh's Paprikash Hotdish | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=XTznNU4EWXM