*Ingredients
+For chicken:
°2 pounds boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1/2-inch pieces
°1/2 cup all-purpose flour
°2 tablespoons olive oil, divided
+Sauce:
°2 tablespoons of butter
°2 large carrots, peeled and cut into cubes
°2 celery sticks, diced
°large onion, cut into cubes
°2 bay leaves
°1/2 teaspoon dried thyme
°2 garlic cloves, minced
°5-6 cups of chicken broth
°1/2 cup heavy cream
°1 1/2 cups thawed frozen peas
+Pancakes:
°1 1/2 cups all-purpose flour
°2 teaspoons baking powder
°1/2 teaspoon salt
°3/4 cup of milk
°2 eggs
°Salt and ground black pepper
*Directions
In a medium bowl, season chicken with salt and pepper and stir in ½ cup flour.
Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium-high heat. Add chicken and cook until browned, stirring occasionally, 3-5 minutes. Remove plate and set aside.
Reduce the heat to medium and add the remaining olive oil and butter. Add carrots, celery, and onions and cook for about 5 minutes, until softened.
Add the broth, thyme, bay leaves and chicken. Bring to a boil over low heat, then add cream, peas, and season with salt and pepper to taste.
Meanwhile, the dumplings are being prepared:
In a medium bowl, mix 1 1/2 cups of flour, baking powder, and salt. Add the milk and eggs and stir until there is no raw flour left.
Put the dough with a tablespoon into the broth over a low heat, giving it room to swell.
Cover, reduce heat, and simmer until dumplings are puffed and chicken is cooked through, about 15 minutes. Enjoy!
