Method

Place flour in a shallow dish and season with salt and pepper.  Dredge chicken pieces in flour mixture and set aside.  Heat olive oil in a large Dutch oven over medium heat.  Brown chicken for 2 minutes per side, then transfer to plate and set aside.  Add onion, carrots, celery, and bay leaf.  Season with salt and pepper, and cook for 2 minutes.  Add chicken broth and bring to a boil.  Reduce heat, return chicken to Dutch oven, and simmer for 15 minutes.

To prepare the dumplings, combine flour, baking powder, cornmeal, sugar, and salt in a large bowl.  Add cream and stir just until it is incorporated.  Remove bay leaf from chicken mixture.  Drop dumpling mixture, one heaping tablespoonful at a time, onto hot chicken mixture, being careful not to drop dumplings directly into liquid.  Cook, uncovered, for 10 minutes.  Cover and simmer for another 10 minutes.  Serve in bowls, garnished with parsley.

Serves 4- 6

Reprinted with permission from ©Quintet Publishing Ltd. 500 Casseroles, by Rebecca Baugniet, published by Sellers Publishing

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