1. Over medium heat in a dutch oven or large skillet, cook chopped bacon until mostly crispy. Once cooked, remove from pan with slotted spoon and set aside, leaving the bacon fat in the pan
2. Raise the heat under your pan, and if needed, add a little additional cooking oil to accommodate frying the chicken. We’re not trying to cook the chicken, just give it a nice browning, so don’t be excessive with the oil.
3. Season some flour with salt and pepper (be generous with the pepper), then dredge the chicken pieces in the flour. Once the fat/oil is hot in the pan, add the chicken pieces in batches and cook until nicely browned on both sides, adjusting heat as needed. avoid overcrowding your pan. Remove browned chicken from the pan and set aside.
4. Add the chopped carrots, celery, onion (and leeks) to the pan, and cook until onions are translucent. Add the garlic and cook a few minutes, but do not burn.
5. Remove excess fat from the pan (depending on your preference). Add the bacon back to the pan, and add the bay leaves.
6. Deglaze the pan with 1 cup of wine or chicken stock, scraping up any browned bits on the bottom, and allow to simmer 5 minutes or so.
7. Leaving a layer of vegetables on the bottom, layer in your chicken pieces with vegetables between, and add remaining stock.
8. Cover pan and bake in a 325 – 350°F oven for 45 minutes to 1.5 hour, depending on the size of your pieces, until chicken is soft and very tender.
9. Remove from oven and place on stove top. Season with salt and pepper, if needed. If you want a thicker sauce, combine flour and stock or potato starch and stock and add to pan, stirring in over heat to incorporate.