Chicken & Dumplings

In a deep pan on medium heat, cook bacon until crisped. Remove to paper towel-lined plate.

Season chicken thighs with salt & pepper, toss in a bowl with flour, dredging the chicken. On medium heat, cook the chicken skin side down until golden brown, about 10-15 minutes. Flip and cook for another 3-5 minutes. Remove chicken from pan.

Add chopped mushrooms to pan, cooking until beginning to soften, about 5-7 minutes. Add chopped onion, cooking until onion is soft and translucent.

Add crushed garlic to pan with mushrooms and onions, cooking for about 2-3 minutes until beginning to brown, but not burning.

Add wine, broth, thyme, bay leaf, and place chicken thighs, skin up, back in the pan. Simmer on just above medium heat.

While liquid is working towards a simmer, prepare dumplings. In a bowl, combine dumpling ingredients, mixing together to form a slightly lumpy batter.

Once broth is simmering, add in teaspoon-sized bits of dumpling batter, cooking until they have doubled in size, about 5 minutes. If you don’t have enough room for all the dumplings, remove the cooked ones with a slotted spoon, and prepare the rest.

Once your dumplings have been made, and the liquid is thickening up, place the whole pan in the oven and broil for about 5-7 minutes, until the chicken skin gets crispy again.

Remove from oven and serve!