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1
To make the chicken, heat the olive oil in a large saute pan or Dutch oven over medium high heat.
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2
Season the chicken generously with salt and pepper.
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3
When the oil is very hot, add the chicken, and cook, turning once, until it is well browned on both sides, about 10 minutes total.
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4
Pour off the excess oil, and add the stock, the onion pierced with the two cloves (so that two quarters have one clove each), and the thyme sprigs, if desired.
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5
Add enough water just to cover the chicken, and bring to a boil.
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6
Reduce the heat to low, and simmer, covered, until the meat is tender and coming away from the bone, 40 to 50 minutes.
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7
(Alternatively, this can be cooked, covered, in a 250F oven.)
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8
Remove from the heat, allow the chicken to cool, and drain, reserving liquid (you should have 3 to 4 cups).
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9
When the chicken is cool enough to handle, pick the meat off the bones and set aside; discard the bones.
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10
Preheat the oven to 400F.
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11
To make the stew, in a heavy ovenproof pot or Dutch oven, heat the olive oil and butter over medium heat.
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12
Add the leeks and celery, and saute until leeks are tender, about 5 minutes.
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13
Add the garlic, thyme, and sage, and saute for another minute.
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14
Sprinkle in the flour, and cook, stirring, for 2 to 3 minutes, until the vegetables are well coated.
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15
Whisk in the half and half and 1 cup of the stock and bring to a boil.
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16
Whisk in the remaining 3 cups of stock (if you have less, make up the difference with water), then add the turnips and carrots.
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17
Return to a boil, reduce the heat to low, then add the chicken meat and a pinch of salt, and simmer gently, stirring from time to time, for about 15 minutes, until the carrots and turnips are tender.
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18
Taste for seasonings, and add more salt and freshly ground black pepper as desired.
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19
Stir in the peas.
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20
Mix up the dumpling dough and drop heaping tablespoons of the dough onto the surface of the stew.
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21
Place, uncovered, in the oven and bake for 12 to 15 minutes, until the surface of the dumplings is dry to the touch and golden brown.
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22
In a small bowl, whisk together the flour, cornmeal, baking powder, salt, cayenne, and a generous grinding of black pepper.
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23
In another bowl, use a fork to stir together the egg, milk, butter, and scallions.
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24
Stir the dry ingredients into the wet ingredients to make a stiff batter; season with a generous grinding of black pepper.
