° 2 lbs boneless, skinless chicken breasts &/or thighs, trimmed & cutting to 1 1/2-inch piece
° 1/2 c flour
° 2 tablespoons olive oil, divided
In 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 rest of the olive oil and the butter. Add carrots, celery and onion and cook until softened, about 5 minutes. Stir in the 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 dough by tablespoons into the simmering broth, leaving them a little space to swell. Cover, reduce heat and simmer gently until meatballs are puffed and chicken is cooked through, about 15 min.