I met Molly Yeh in Sept 2010 at the Vendy Awards. She was the winner of a month long free schnitzel from the Schnitzel & Things truck. Back then I was taking photos for the owners. The owners had asked Molly to help them at the Vendy and that was how we met and have been friends since then.
It's been awesome seeing Molly's journey. 6 years doesn't seem that long but so much has changed. OMG!
Anyways, go buy her book. I have already made this hot dish 3 times in the last 4 weeks. It's SO GOOD. It's like getting a super awesome warm hug when it's super freezing outside.
3/4 cup peas, fresh or frozen
1 1/2 pounds of boneless, skinless chicken thigh, cut into 1/2 to 3/4 inch pieces
1/2 teaspoon dried thyme
Black pepper
18 ounces frozen Tater Tots
Ketchup, for serving (optional)
3 tablespoons unsalted butter
1 large onion, finely chopped
3 carrots, cut into 1/2 inch pieces
Kosher salt
6 tablespoons flour
3 cups whole milk
Enough chicken broth base to make 3 cups broth
Preheat the oven to 400 F
In a large skillet, melt the butter over medium high heat.
Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes.
Stir in the flour so that it gets evenly distributed.
Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk.
Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes.
Taste the mixture and adjust seasonings if desired.
Transfer the mixture to an 11x8 inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots.
Arrange them snugly and neatly.
Bake until the tots are golden brown.
Begin checking for doneness at 30 minutes.
Let cool slightly and serve with ketchup, if desired.
