Rinse chicken thighs then pat dry. Season both sides with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat until it begins to shimmer. Add diced bacon and chicken thighs then brown about 4 minutes on each side. Do this in two batches if necessary. Remove chicken from the pot and set aside.
Add carrots, celery, onions, parsley, thyme and oregano to the pot then sauté for 5 minutes to soften. Scrape up any brown bits left by the chicken. When the onions are translucent, add garlic and cook for 1 additional minute.
Add browned chicken, bay leaves, chicken bouillon and 2 qts broth then bring to a boil. Reduce heat to low, cover, and let simmer for 30 minutes.
While the broth simmers, make the dumplings. Combine flour, baking powder and salt in a large bowl. Whisk to combine then add butter and milk. Combine thoroughly then let rest, covered, in the refrigerator, while you complete the next steps. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
Remove chicken from the pot and set aside to cool. When cool enough to handle, shred using two forks.
Mix ½ cup flour and 1 cup chicken broth in a medium bowl. While whisking, add mixture to the pot and let simmer for 10 minutes. Return chicken to the pot and check for seasoning.
Using a small cookie scoop, make balls of dumpling dough then drop them into simmering broth. They will sink to the bottom and rise as they cook. When all the dumplings are in the pot, cover and let simmer for 12 minutes.
Turn off heat then add the peas, stirring them into the broth; be careful not to disturb the dumplings. You may need to remove a dumpling or two to have enough room to do this. The heat of the broth will cook the peas. Return the dumplings if you removed any and enjoy. Pure comfort food!
One Last Thing
The dumplings don’t keep well, so remove them from the food container before storing any leftovers in the fridge!