1. 2.25 pounds chicken, thigh and breast, cut into large 1-inch pieces
2. .5 cup flour
3. 3T butter
4. 3T oil
5. .5 pounds mushrooms, shiitake or what-have-you, cut to bite-size
6. 2 large carrots, cut faux-tourné
7. 1 medium onion, cut small dice
8. 1 cup peas
9. 8 inches (or .5t) fresh (or dried) thyme sprigs
10. .25t turmeric
11. 6 cups chicken stock
12. .5 cup (a decent hard) cider
13. .5 cup heavy cream
14. .25 cup chopped fresh curly parsley

Dumplings

1. 1.5 cups flour
2. .5 cup corn meal
3. 1T + 1t baking powder
4. 1t salt
5. 1 cup whole milk
6. .5 cup heavy cream

1. Sift dry ingredients for dumplings together: flour, salt, baking powder, and corn meal. Set aside.
2. Toss chicken in flour with salt and finely ground pepper. Separate pieces, or they will stick together.
3. Sautee mushrooms over medium-high heat in 1T oil and 1T butter until browned and not wet. Set aside.
4. Brown chicken on all sides in remaining 2T each of butter and oil. Set aside.
5. Reduce heat to medium, add onions, sauté 5m.
6. Add carrots, sauté 5m.
7. Add thyme, turmeric, stock, and cider. Return chicken and mushrooms to pan. Cover and bring up to simmer for 20m.
8. Mix milk and cream into dumpling flour mixture, let stand while chicken is simmering.
9. Add cream and peas to chicken stock.
10. Drop dumpling dough by spoonful into simmering chicken stock. Simmer uncovered 15m
11. Stir in parsley, remove from heat, let stand 10m before serving.