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Chicken and Dumplings

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

For dumplings
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons minced fresh parsley
1 cup plus 3 tablespoons half-and-half
1 cup 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.