Chicken And Dumplings

MMMMM-----------------------FOR DUMPLINGS---------------------------- 1 1/2 c All-purpose flour 1/2 c Yellow cornmeal 1 tb Baking powder 1/2 ts Salt 2 tb Minced fresh dill 1 c Plus 3 tablespoons -half-and-half 1 c Green peas; defrosted if -frozen 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. 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. 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. Serves 6. Gourmet February 1994