Chicken and Dumplings

Ingredients

• 1 (3-pound) chicken, cut into parts
• 1 cup all-purpose flour, seasoned with salt and pepper
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 4 leeks (white and pale green parts only,) sliced thin crosswise and washed thoroughly
• (about 1 1/2 cups)
• 4 shallots, sliced thin (about 3/4 cup)
• 4 carrots, peeled, halved lengthwise, and sliced
• 2 celery ribs with leaves, sliced
• 1 small bay leaf
• 1/2 teaspoon dried thyme, crumbled
• 3 cups low-salt chicken broth
• 1/2 cup apple cider or juice

For dumplings:

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons fresh dill, minced
• 1 cup plus 3 tablespoons half-and-half

Directions

Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack. In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd,) transferring it to a plate as done, about 5 minutes on each side. Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes. For the dumplings, in a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended. With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 12 minutes. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf. Serve with a green salad.