In a large pot, arrange chicken in a single layer. Add 1 teaspoon salt, peppercorns, half the garlic, bay leaves, and thyme. Add enough water to cover chicken by 1 inch. Bring to a boil, then simmer on medium-low for 15 minutes or until chicken is cooked through. Set chicken breasts aside to cool and reserve remaining broth, straining out the whole herbs.
Cut chicken into small pieces. In a large skillet over medium-high heat, melt butter. Add onions and remaining garlic; cook until soft. Add flour. Stir constantly for 2 to 3 minutes, until flour mixture is lightly browned.
Mix in red peppers, mushrooms, paprika, 1 teaspoon salt, and pepper; cook another 2 minutes. Turn heat to medium-low.
Slowly add heavy cream, then 2 cups of broth, stirring until smooth. Bring to a low simmer, cook 4 to 5 minutes, stirring often. If sauce becomes too thick, stir in more broth. Add diced chicken and peas, cooking until warmed through.
Serve over egg noodles, biscuits, rice, or bread.
Per serving: 292 calories, 14 grams fat (7 grams saturated fat), 13 grams total carbs, 2.5 grams fiber, 28 grams protein.
