Chicken Normandy

Name: Chicken Normandy
Ingredients: 6 bone-in, skin-on whole chicken legs (about 3½ lb.); Fine salt and freshly ground black pepper; 2 Tbsp. vegetable oil, plus more as needed; 4 oz. thick-cut bacon, cut crosswise into ½-in. pieces; 1½ cups coarsely chopped onion (about 1 large); 2 celery stalks, thinly sliced; 3 garlic cloves, finely chopped; 1 Tbsp. all-purpose flour; 2½ cups dry hard cider; 1½ cups chicken stock; 2 thyme sprigs; 1 bay leaf; ⅔ cup crème fraîche; Coarsely chopped parsley leaves, for garnish; Lemon wedges and crusty bread, for serving