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1
Cook the bacon in 2 teaspoons of the oil in a heavy pot or Dutch oven over medium heat until crisp.
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2
Remove and set aside, reserving the bacon fat in the pot.
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3
Use dry hands to pull off the skin from the chicken thighs and discard.
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4
Trim any large pieces of fat.
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5
Sprinkle the chicken legs and thighs with salt and pepper and brown over medium-high heat in the Dutch oven.
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6
Remove the chicken and set aside.
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7
Lower the heat to medium and cook the carrots, celery and onions in the remaining oil over medium heat until tender and fragrant.
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8
Sprinkle with flour and cook 1 minute, stirring.
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9
Deglaze the pan with the chicken stock.
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10
Add back the chicken and the bacon, and pour enough water to almost cover the chicken, 1 to 2 cups.
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11
Cook, covered, over low heat for 30 minutes and then uncovered for 15 minutes.
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12
If the sauce is not thick enough, let it reduce longer.
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13
Serve over the Sour Cream Garlic Biscuits.
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14
Chill the butter in the freezer while gathering the other ingredients.
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15
Preheat the oven to 425 degrees F.
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16
Place the flour, baking powder, baking soda, oregano, salt and garlic in a food processor and pulse.
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17
Add the butter and process until the mixture resembles wet sand.
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18
Add 1/2 cup sour cream and pulse until a dough is formed.
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19
Place the dough on a floured surface and form into a thick disc, about 4 inches in diameter.
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20
Cut into 6 wedges.
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21
Brush the tops with the remaining sour cream.
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22
Bake until fluffy and golden, 11 to 15 minutes.
