PREPARATION
In a medium bowl, season the chicken with salt and pepper and stir in 1/2 cup flour.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until the outside is browned, 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 leaf and chicken. Bring to a boil, then add the cream and peas, stir and season with salt and pepper.
Meanwhile, prepare the meatballs:
In a medium bowl, stir together 1 1/2 cups flour, baking powder, and salt. Add buttermilk and egg and mix until there is no raw flour left.
Drop the dough by the tablespoon into the boiling broth, leaving some room for them to rise.
Cover, reduce heat, and simmer gently until patties are puffed and chicken is cooked through, about 15 minutes. Entertainment
