Chicken and herbed cornmeal dumplings

  (Kirk McKoy / Los Angeles Times)


Chicken with herbed cornmeal dumplings

Total time: About 2 hours

Servings: 6

1 (5-pound) chicken



3 tablespoons olive oil

2 cups diced onion, cut into small (1/4-inch) dice (about 1 large onion)

1 cup diced carrots, trimmed (peeling optional) and cut into small (1/4-inch) dice (about 2 medium carrots)

1 cup diced celery, trimmed and cut into small (1/4-inch) dice

1/4 cup thinly sliced leek, cleaned and sliced crosswise into 1/8-inch strips (white and light green only, about 1/2 of 1 medium leek)

1/2 cup dry white wine

2 cloves garlic, smashed

3 sprigs parsley

2 sprigs thyme

1 bay leaf

10 cups water, plus 1/3 cup boiling water, divided

1/2 cup cornmeal