Ingredients:3 center-cut bacon slices cut into 1/2-inch pieces
8 skinless boneless chicken thighs (about 1 1/2 pounds)
1 cup chopped onion
5 celery stalks chopped
5 large carrots chopped
2 leeks trimmed and chopped
1/3 cup white wine
4 1/2 cups unsalted chicken stock
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon garlic powder
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4-1/2 cup milk
How to prepare:1. Cook bacon in an 8-quart Dutch oven over medium-low heat until crisp. Remove bacon from pan with a slotted spoon; reserve 1 tablespoon bacon drippings.
2. Increase heat to medium-high. Add 4 thighs to pan; cook 4 minutes on each side or until thighs are browned. Remove from pan. Repeat procedure with remaining thighs.
3. Reduce heat to medium. Add onion and celery, cook 5 minutes or until onion is golden. Add carrots and leeks; cook 8 minutes, stirring frequently.
4. Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Add stock, 1/4 teaspoon salt, and browned chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; shred into large pieces. Return shredded meat and cooked bacon to pan; stir in pepper.
5. Meanwhile, prepare dumplings. Combine flour, baking powder, salt and garlic powder in a medium bowl; cut in butter with a pastry blender or your fingers until mixture resembles coarse meal. Add herbs.
Add milk, a little bit at a time, until just moist but not too wet. Dough will be sticky.
6. Drop tablespoon sized balls of dough over the top of the chicken mixture; cover and simmer 15 minutes or until dumplings are thoroughly cooked.
