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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 pounds chicken parts |
1 cup all-purpose flour, seasoned with salt and pepper |
2 tablespoons unsalted butter |
1 tablespoon vegetable oil |
6 leeks (white and pale green parts only), sliced thin crosswise and washed thoroughly (about 2 cups) |
6 shallots, sliced thin (about 1 cup) |
6 carrots, peeled, halved lengthwise, and sliced |
2 celery ribs with leaves, sliced |
1 small bay leaf |
1/2 teaspoon dried thyme, crumbled |
3 1/2 cups low-salt chicken broth |
1/2 cup apple cider or juice |
1 1/2 cups all-purpose flour |
1/2 cup yellow cornmeal |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 tablespoons minced fresh dill |
1 cup plus 3 tablespoons half-and-half |
1 cup green peas, defrosted if frozen |
Directions:
1. Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.
2. 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.
3. 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.
4. Make dumplings while chicken is cooking: Into 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.
5. With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.
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