In a large dutch oven, cook bacon over high heat until brown and crispy. Remove with a slotted spoon an let drain on a paper towel. Reserve the oil in the dutch oven and reduce heat slightly.
In a large dutch oven, cook bacon over high heat until brown and crispy. Remove with a slotted spoon an let drain on a paper towel. Reserve the oil in the dutch oven and reduce heat slightly.
Season chicken with salt and pepper then, working with 2-3 leg quarters at a time, add chicken skin-side down to the pot. Fry in pot until skin reaches a deep golden brown. Flip over and brown the bottom. Transfer to baking dish and continue with the next batch.
Add parsnips and onions to dutch oven. Cook until browned and slightly softened. Add prosecco to deglaze pan and scrape-up any frond. Add bay leaves and thyme sprigs. Bring to boil.
Return leg quarters and bacon to dutch ovens (divide quantity between two dutch ovens if using the recommendation above). Reduce heat to low, cover, and let simmer for 90 minutes.
Remove chicken to a baking dish and cover to keep warm. Remove and discard thyme sprigs and bay leaves. Increase heat to high and bring broth to rapid boil. Reduce until broth begins to thicken. Remove from heat and stir in crème fraîche (see recipe) and about 3tbsp of chopped dill. Taste and adjust seasoning as necessary.
Serve chicken in wide bowls (pasta bowl, etc). Spoon broth and vegetables over chicken. Garnish with dill sprigs.