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 !
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