*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 of butter
°2 large carrots, peeled and diced
°2 celery stalks, diced
°1 large onion, diced
°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 frozen peas, thawed
+FOR THE MEATBALLS:
°1 1/2 cups all-purpose flour
°2 teaspoons of yeast
°1/2 teaspoon of salt
°3/4 cup buttermilk
°2 eggs
°Kosher salt and freshly ground black pepper, to taste
*Instructions
In a medium bowl, season the chicken with salt and pepper and toss with 1/2 cup flour.
Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium-high heat. Add chicken and cook until outside is browned, stirring occasionally, 3 to 5 minutes. Remove to a plate and set aside.
Reduce the heat to medium and add the remaining olive oil and butter. Add carrots, celery and onion and cook until softened, about 5 minutes.
Stir in broth, thyme, bay leaves and chicken. Bring to a boil, then stir in the cream and peas and season to taste with salt and pepper.
Meanwhile, prepare the meatballs:
In a medium bowl, combine 1 1/2 cups flour, baking powder and salt. Add buttermilk and eggs and stir until no raw flour remains.
Drop the batter by tablespoons into the simmering broth, leaving some room for them to puff up.
Cover, reduce heat and simmer gently until meatballs are puffed and chicken is cooked through, about 15 minutes. Enjoy!
