Watch and listen to this recipe from Donna Dooher.
View the full recipe here.

1. Dredge and Sear
Combine the flour, salt, and pepper. Dredge the chicken in the seasoned flour. In a large pot, heat some olive oil over medium high heat and sear the chicken in batches to avoid overcrowding the pan. When all the chicken is seared return it to the pot.

2. Saute
Heat some olive oil in a skillet over medium-high heat, and saute the leeks, shallots, carrots, and celery, adding more oil as necessary.

3. Simmer
Add the sauteed vegetables, bay leaf, thyme, cider, chicken stock, and salt to the pot with the chicken. Bring to a boil, reduce the heat, cover, and simmer for 10 to 15 minutes.

4. Prepare Dumplings
While the chicken is cooking, sift together the flour, cornmeal, dill (if using), baking powder, mustard, and salt. Add the cream, and mix until the dough just comes together.

5. Simmer
Arrange the dumplings into 12 portions on top of the chicken in the pot. Cover, and simmer for 12 minutes until the dumplings are plump and fully cooked.

6. Serve
Discard the bay leaf. Serve the stewed chicken with dumplings and juices from the pot.