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1
In a large, heavy pot with a tight fitting lid, heat the olive oil. Dredge the chicken in the seasoned flour and add to the pot, skin side down. Cook for about 3-4 minutes per side, or until evenly browned. Depending on the size of your pot, you may need to do this in batches. Remove the chicken and set aside.
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2
Add in the chopped onion and saute for 2 minutes. Add in the carrots, celery, bay leaf, thyme, turmeric, salt and pepper, and cook for 1 minute more. Stir in the chicken broth and return the chicken to the pot. Bring the soup up to a boil, cover and reduce the heat to a simmer. Cook for 15 minutes.
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3
Meanwhile, make the dumplings. Add the flour, baking powder, cornmeal, sugar and salt to a mixing bowl. Add the heavy cream and stir until just combined.
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4
At this point (before adding the dumplings), you can remove the chicken from the soup, let it cool slightly and remove the chicken from the bones. I did this, as it makes it much easier for kids to eat! Add the chicken back to the pot and return to a gentle simmer.
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5
Drop the dumpling batter into the simmering soup, by the heaping tablespoonful. Cover the pot and simmer for 12 minutes.
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6
Ladle the chicken and dumplings into serving bowls and garnish with chopped fresh parsley.
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7
(Recipe adapted from Cookie Magazine: November 2007)
