- 1 (3- to 3 1/2-lb) chicken, quartered and backbone removed
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 cup chopped shallot (6 oz)
- 1/2 cup dry white wine
- 3/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon black pepper
- 2 tablespoons cold unsalted butter, cut into bits
- 3 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2/3 cup well-shaken buttermilk
- 3 cups chicken stock or broth
- 1/4 cup heavy cream
- 2 1/2 tablespoons all-purpose flour
- Preheat oven to 200°F.
- Pat chicken dry and season with salt and pepper.
- Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
- Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
- Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
- Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
- Sprinkle chicken, dumplings, and gravy with remaining herbs.