PAPRIKASH HOTDISH

Paprikash Hotdish image

Provided by Molly Yeh

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

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

Steps:

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.