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1
Season the chicken pieces with seasoning salt and pepper.
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2
Heat oven to 200u00b0 (to keep the chicken warm).
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3
Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
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4
Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
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5
Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
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6
To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
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7
Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
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8
Stir in green onion and parsley.
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9
Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
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10
Skim any fat from the skillet.
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11
Add in 2-3/4 cups stock; bring to a boil.
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12
In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
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13
Season with salt and pepper.
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14
Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
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15
Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
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16
Remove the platter of chicken from the oven.
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17
Serve the chicken, gravy and dumplings as desired.
