Ingredients
FOR THE CHICKEN:
– 2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces
– 1/2 cup all-purpose flour
– 2 tablespoons olive oil, divided
FOR THE SAUCE:
– 2 tablespoons butter
– 2 large carrots, peeled and diced
– 2 stalks celery, diced
– 1 large onion, diced
– 2 bay leaves
– 1/2 teaspoon dried thyme
– 2 cloves garlic, minced
– 5-6 cups chicken broth
– 1/2 cup heavy cream
– 1 1/2 cups frozen peas, thawed
FOR THE DUMPLINGS:
– 1 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 3/4 cup buttermilk
– 2 eggs
– Kosher salt and freshly ground black pepper, to taste
