Chicken
2-2 1/2 pounds meaty chickenpieces (breasts, thighs, and drumsticks)
1 tablespoon cooking oil
1/2 cup chopped onion
6 cups firmly packed shredded cabbage
One 14 1/2-ounce can diced Tomatoes
3/4 cup chopped green sweet Pepper
1-2 tablespoons packed Brown sugar
1 teaspoon caraway seed
1/4 teaspoon Salt
1/8 teaspoon pepper
1 cup dry white wine, or apple juice or apple cider
1 cup chicken broth
Dumplings
1/3 cup all-purpose Flour
1/3 cup Cornmeal
1 teaspoon Baking powder
1/4 teaspoon salt
6 tablespoons Milk
2 tablespoons cooking oil
2 pieces Bacon, crisp-cooked and crumbled
1 tablespoon snipped fresh parsley

1.For chicken, skin chicken pieces, if desired. Rinse chicken; pat dry. In a 4 1/2-quart Dutch oven brown chicken in hot oil on all sides over medium heat. Remove from pan. Add onion to pan and cook for 2-3 minutes, or till crisp-tender. Add cabbage, undrained Tomatoes, green Pepper, Brown sugar, caraway seed, 1/4 teaspoon Salt, and pepper. Stir in wine, apple juice, or apple cider. Bring mixture to boiling; return chicken pieces to pan. Reduce heat; cover and simmer for 30 minutes. Stir in chicken broth; return mixture to boiling.
2.Meanwhile, for dumplings, in a medium mixing bowl stir together the Flour, Cornmeal, Baking powder, and salt. In another bowl combine Milk and 2 tablespoons cooking oil; add to dry ingredients and stir with a fork till combined. Stir in Bacon and parsley. Drop Flour mixture from a tablespoon to make 6 mounds atop the hot, bubbling stew. Cover and simmer for 10-12 minutes, or till a toothpick inserted in the center of a dumpling comes out clean. Do not lift cover during cooking. If desired, garnish with additional snipped parsley.