* Ingredients :
+For chicken:
°2 pounds bone-removed, leathered chicken breasts and/or thighs, cut and cut into 1 1/2 inch pieces
°1/2 cup multipurpose flour
°2 tbsp split olive oil
+For sauce:
°2 tbsp butter
°2 large islands peeled and cut into cubes
°2 celery stalks cut into cubes
°1 large onion cut into cubes
°2 laurel leaves
°1/2 teaspoon thyme dried
°2 garlic cloves, chopped
°5-6 chicken broth cups
°1/2 cup heavy cream
°1 1/2 cup frozen peas dissolved
+For dumplings:
°1 1/2 cup flour for all purposes
°2 teaspoons baking powder
°1/2 teaspoon salt
°3/4 cup buttermilk
°2 Eggs
°Kosher salt and fresh ground black pepper to taste
*Preparation
In a medium bowl, season the chicken with salt and pepper and stir with 1/2 cup flour.
Heat 1 tbsp olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken and cook until browned outside, stirring occasionally for 3-5 minutes. Remove to a plate and set aside.
Reduce the heat to medium and add the remaining olive oil and butter. Add carrot, celery and onion and cook until cooked, about 5 minutes.
Stir in the stock, thyme, bay leaves and chicken. Simmer, then add the cream and peas and season with salt and pepper to taste.
In the meantime, prepare dumplings:
In a medium bowl, stir 1 1/2 cup flour, baking powder and salt. Add the milk, eggs and stir so that there is no raw flour left.
Place the dough with tablespoons in a boiling stock, giving them some space to blow.
Cover, reduce the heat and simmer until the dumplings swell and the chicken is cooked, about 15 minutes. Enjoy yourself!
Enjoy !
