Chicken and Dumplings

1. 1On a plate, stir together the flour, 2 teaspoons salt, and several grinds of pepper. Turn the chicken pieces in the flour mixture, coating evenly.
2. 2In a large Dutch oven or heavy pot over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the chicken, bone side up, and cook without moving until well browned, about
 5 minutes. Transfer to a plate. Drain the fat out of the pan.
3. 3Add the remaining 1 tablespoon olive oil and bacon to the Dutch oven and cook, stirring until the bacon is crisp, about 5 minutes. Add the onion and cook, stirring, until golden, about 5 minutes. Add the carrots, mushrooms, wine, and broth, and stir to combine. Bring to a boil over medium-high heat, reduce the heat to medium-low, cover, and simmer for 5 minutes. Add the chicken and continue to simmer until cooked through, about 20 minutes longer.

Make the dumplings:

1. 1In a bowl, stir together the flour, herbs, baking powder, and salt. In another bowl, using a whisk, beat together the milk, egg, and melted butter. Add the milk mixture to the flour mixture and stir to combine.
2. 2Drop tablespoonful-sized dollops of the dumpling batter into the simmering soup. Cover and cook until the dumplings are cooked through, about 5 minutes. Serve.