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, 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.

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.

Note: If you substitute apple juice or cider for the wine, use 1 tablespoon of brown sugar rather than 2, since the cider is already sweetened.

Makes 6 servings.