Chicken and Dumplings

I've never made chicken and dumplings before, but these tasted great and the kids ate everything without complaint. It's based on a recipe I saw in the Chicago Tribune for Chicken Fricassee, but I modified it to fit what I had in the fridge. (The original recipe called for dill in the soup and the dumplings. I didn't add any because I was out, but it would probably be good in both.)

Makes about 8 servings.

Chicken:

1/4 c. flour

salt and pepper

5 boneless, skinless chicken breasts, cut into quarters or thirds

1/4 c. olive oil

2 leeks, white part only, thinly sliced

1 onion, thinly sliced

4 ribs celery, sliced

1 granny smith apple, peeled, cored and sliced

2 cans low sodium chicken broth (15 oz each)

1 c. apple juice

Dumplings:

1 1/4 c. flour (I used whole wheat)

1/3 c. cornmeal

2 tsp. baking powder

1/2 tsp. salt

3 Tbs unsalted butter (frozen)

1 c. milk

1. Combine flour, salt and pepper in pie plate. Dredge chicken pieces. Heat 3 Tbs oil in Dutch oven. Cook the chicken in batches until browned, around 5 minutes per side. Remove to bowl.
2. Add remaining tablespoon of oil to Dutch oven. Add leeks and onions; cook unil lightly browned, scraping up the brown bits. Add the celery and apple slices; cook until slighly softened, 3-5 minutes. Add broth and apple juice, heat to a simmer. Return chicken pieces to the pan. Cover. Cook 10 minutes.
3. For the dumplings, combine the flour, cornmeal, baking power and salt in a bowl. Grate butter on largest side of a grater and add to flour. Stir with a fork until butter is coated. Add the milk , stirring until just combined.
4. Scoop the dumpling mixture with a large spoon (I used a soup spoon) onto the chicken mixture. Cover and cook over low heat until a toothpick inserted in the center of one comes out clean, 15-18 minutes.