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1
Rinse the chicken under cold running water, removing any excess fat.
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2
Pat dry with paper towels.
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3
Heat the oil in a Dutch oven or large, heavy pot over medium-high heat.
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4
When it just begins to smoke, add only enough chicken drumsticks and thighs to fit into the skillet without touching and saute until well browned on all sides, 8 to 10 minutes total.
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5
Using tongs, transfer the pieces to a platter and set aside while you saute the remaining pieces in batches, as necessary.
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6
When all the chicken has been removed from the pot, reduce the heat a bit and sprinkle the flour over the drippings, whisking rapidly to blend.
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7
Cook the roux, whisking constantly, until it achieves a peanut-buttery color, 5 to 6 minutes.
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8
Watch carefully; you dont want to burn the roux.
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9
As soon as the roux is the right color, add the chopped vegetables along with the ham, bacon, and garlic; be careful, because steam will be created on contact with the very hot roux.
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10
Reduce the heat to very low and saute the mixture gently, stirring frequently, until the vegetables start to soften and give off a little liquid, about 5 minutes.
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11
Add the bay leaves, salt, cayenne, black and white peppers, and thyme and stir well to mix.
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12
Add 4 cups chicken stock, stirring well to mix, then return the chicken legs to the casserole.
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13
Add more stock, if necessary, to cover the chicken and bring to a boil over high heat, stirring occasionally.
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14
Reduce the heat to low and simmer, uncovered, until the chicken is very tender and almost but not quite falling off the bone, 25 minutes.
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15
Using a slotted spoon, transfer the chicken legs to a platter and set them aside.
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16
Increase the heat under the pot to high and cook the sauce, uncovered, until its reduced to a light sauce consistency, 10 to 15 minutes.
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17
Return the chicken to the pot and cook until heated through, 3 to 5 minutes.
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18
Remove the pot from the heat, stir in the file powder, and let stand for 5 minutes before transferring to a serving dish.
