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1
On a plate, stir together the flour, 2 teaspoons salt, and several grinds of pepper.
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2
Turn the chicken pieces in the flour mixture, coating evenly.
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3
In a large Dutch oven or heavy pot over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil.
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4
Add the chicken, bone side up, and cook without moving until well browned, about 5 minutes.
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5
Transfer to a plate.
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6
Drain the fat out of the pan.
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7
Add the remaining 1 tablespoon olive oil and bacon to the Dutch oven and cook, stirring until the bacon is crisp, about 5 minutes.
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8
Add the onion and cook, stirring, until golden, about 5 minutes.
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9
Add the carrots, mushrooms, wine, and broth, and stir to combine.
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10
Bring to a boil over medium-high heat, reduce the heat to medium-low, cover, and simmer for 5 minutes.
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11
Add the chicken and continue to simmer until cooked through, about 20 minutes longer.
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12
In a bowl, stir together the flour, herbs, baking powder, and salt.
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13
In another bowl, using a whisk, beat together the milk, egg, and melted butter.
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14
Add the milk mixture to the flour mixture and stir to combine.
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15
Drop tablespoonful-sized dollops of the dumpling batter into the simmering soup.
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16
Cover and cook until the dumplings are cooked through, about 5 minutes.
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17
Serve.
