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!