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

Cooking Recipe:

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 chickaen 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.