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.

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.

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.

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.

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.

Drop tablespoon sized balls of dough over the top of the chicken mixture; cover and simmer 15 minutes or until dumplings are thoroughly cooked.