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1
For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil.
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2
Sprinkle the chicken with salt and pepper.
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3
In 2 batches, brown the chicken on both sides and remove to a clean plate.
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4
In the same pot, add the diced carrots, celery and onions.
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5
Stir and cook for 3 to 4 minutes over medium-low heat.
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6
Stir in the ground thyme and turmeric, then pour in the chicken broth.
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7
Stir to combine, then add the browned chicken.
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8
Cover the pot and simmer for 20 minutes.
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9
For the dumplings: While the chicken is simmering, make the dough for the dumplings.
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10
Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine.
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11
Set aside.
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12
Remove the chicken from the pot and set aside on a plate.
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13
Use 2 forks to remove the chicken from the bones.
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14
Shred the chicken, then add it back to the pot.
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15
Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
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16
Drop tablespoons of dumpling dough into the simmering pot.
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17
Add the minced parsley if using.
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18
Cover the pot and continue to simmer for 15 minutes.
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19
Check the seasoning; add salt if needed.
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20
Allow to sit for 10 minutes before serving.
