Start by heating the butter and olive oil in a large pot over medium heat. Toss in the chopped onion, carrots, and celery. Sauté until they are tender and fragrant about 5 minutes. Don't rush this step; the aroma will fill your kitchen with a wonderful savoriness. Next, season the chicken pieces with salt and pepper. Then add them to the pot. Let the chicken brown for about 5 minutes, turning occasionally. This step helps build a rich flavor base for your dish.

Once browned, sprinkle in the flour and stir to combine, allowing it to cook for a minute or two. This flour will help thicken the stew later. Then, stir in the thyme, turmeric, and minced garlic, allowing the spices to blend and toast slightly.

Slowly pour in the chicken stock, ensuring you scrape up any browned bits stuck to the bottom of the pot. All that flavor will contribute to a comforting broth. Following this, add the apple cider vinegar and cream. Stir well, and bring to a gentle boil. Reducing the heat, cover the pot and let it simmer for about 30 minutes. This lets the chicken cook through and imbues the broth with rich flavors.

While the chicken is simmering, mix the dry ingredients for the dumplings in a bowl. Combine the flour, cornmeal, baking powder, and salt. In another bowl, whisk together the half-and-half and parsley. Pour the wet ingredients into the dry and fold gently until just combined.

Once the simmering time is up, remove the chicken pieces and shred them into bite-sized pieces. Return the shredded chicken to the pot, stir in lemon juice, and adjust the seasoning to taste.

Drop tablespoon-sized dollops of the dumpling batter into the simmering stew. Cover the pot tightly and let them cook for about 15 minutes, untouched. This is critical—lifting the lid can cause the dumplings not to rise properly. When the timer goes off, remove the lid. You’re greeted with fluffy, glorious dumplings sitting atop the creamy stew!