Pesto chicken with parmesan dumplings

It's not my own recipe although I had to adjust it a little, I read the original in the hungarian edition of Good Food. Kind of a complicated recipe so only make it when you have the time. I used my own home made basil pesto of which we have a lot in the freezer :) 

Ingredients, serves 4: 

•  8 upper chicken thighs, skin and boneless
• 5 dkgs of smoked bacon
• 3 sticks of celery
• half an onion
• half a leek
• 5-6 pieces of sun dried tomatoes
• 3 handfuls of peas
• 2 dls of white wine
• half a litre of chicken stock
• 2 bay leaves
• 10 dkgs of basil pesto
• 10 dkgs of flour
• 5 dkgs of butter
• 1 teaspoons of baking powder
• 5 dkgs of grated parmesan cheese
• a handful of toasted almonds

Get a dish that you can put in the oven later, so basically one that doesn't have any plastic handles. You have to brown the chicken thighs first, on a bit of olive oil, just until both sides get a slight golden colour. Take them out and in goes the bacon, which you have to fry until crispy. Then you can add the finely chopped onion, leek and celery. Cover it and steam until they become soft. Then you have to add some flour, give it a good stir and pour the wine into the pan. Bring it to the boil, then add the chicken broth and the bay leaves. Cover the pan again and cook the chicken for at least half an hour. If there is too much liquid, don't cover it and just let it boil away. After 30 minutes you can add the peas, the dried tomatoes and the pesto. Give it another good stir. 

You have to make a crumble with the flour and the butter, then add the baking powder and the cheese. Add cold water to the mixture so that you can make a sticky dough out of it. Form little dumplings of the dough and put them nex to the chicken bits. Sprinkle the almond on top and put it in the oven for 10-15 minutes at 200 degrees.