1/4 cup buttermilk, cold
1 large egg, beaten
1 tbsp. unsalted butter, cold
1/4 tsp. fresh ground black pepper
1/4 tsp. dried thyme
1/2 tsp. salt
1 1/2 tsp. baking powder
1 cup all-purpose flour
1/4 cup finely chopped flat-leaf parsley
1 cup frozen peas
1 bay leaf
2 quarts low-sodium chicken broth
1 1/2 tsp. dried thyme
1 clove garlic, minced
4 stalks celery, trimmed and sliced
4 carrots, peeled and sliced
1 large yellow onion, coarsely diced
pepper
salt
3 tbsp. olive oil
6 boneless, skinless chicken thighs