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1
Place the chicken legs on a large plate or baking sheet and season with 2 teaspoons salt and 1/2 teaspoon pepper.
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2
Refrigerate uncovered overnight.
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3
The next day, position a rack in the center of the oven and heat to 300F.
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4
Remove the chicken from the refrigerator, rinse well, pat dry, and let come to room temperature while the oven heats.
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5
In a large Dutch oven (or similar ovenproof pot), heat the olive oil over medium heat.
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6
Dredge the chicken legs in the flour, shaking off the excess.
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7
Working in batches as necessary, arrange the legs in a roomy single layer in the pot, skin side down.
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8
Cook, turning occasionally, until deep golden brown all over, about 15 minutes per batch.
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9
Transfer to a plate and repeat with the remaining chicken, adding a tablespoon or more olive oil if the pan seems too dry.
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10
Set aside the chicken legs and remove all but 1 tablespoon of the fat from the pot.
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11
Add the bacon and cook, stirring and scraping the pan frequently, until the bacon is browned and crispy, about 5 minutes.
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12
Add the onion, bay leaves, 2 teaspoons salt, and 1/4 teaspoon black pepper and cook, stirring, until the onions just start to brown on the edges, about 5 minutes.
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13
Add the wine and cook, stirring occasionally, until the wine has reduced by half and has thickened, about 5 minutes.
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14
Add the root vegetables and thyme and continue to cook, stirring, until the vegetables barely start to soften, 5 minutes longer.
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15
Add the chicken legs and chicken stock.
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16
There should be enough liquid to just barely cover the chicken legs; add a little water if necessary.
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17
Increase the heat to medium-high and bring the liquid to a bare simmer.
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18
Cover the pot and transfer to the oven.
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19
Bake until the chicken is cooked through and tender (if you pierce the thigh with a paring knife, you should feel no resistance), about 1 1/4 hours.
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20
Taste the sauce and season with more salt as needed.
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21
Let rest for 30 minutes before serving.
