Heat the over to 400°F. Cook the bacon in a 6-quart Dutch oven over medium heat until crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon fat.
Pat the chicken dry with paper towels and season to taste with salt and pepper. Add half the chicken, skin side down, to the drippings in the Dutch oven and cook for 6 minutes or until golden brown on both sides. Remove the chicken and set aside. Depending on the amount of fat rendered, remove some of the excess fat. Brown the remaining chicken then set aside. Pour off all but 1 tablespoon fat.
Add the onion, carrot, bell pepper, and garlic and cook for 5 minutes or until the vegetables begin to turn golden.
Add paprika, red pepper flakes, fennel, and oregano. Cook and stir 2-3 minutes or until nutty and fragrant. Stir in the tomato and 3 cups broth and heat to a boil. Season with salt and pepper.
Return the chicken to the Dutch oven, making sure to submerge the chicken in the broth. Cover with aluminum foil and then the lid. Bake for 30 minutes or until the chicken is fork tender and cooked through. Meanwhile, prepare the Buttery Rice.
Stir rice and 1 1/2 cups broth in a 9x9-inch baking dish. Season with salt and pepper. Dot with the butter. Cover the baking dish with aluminum foil.
Bake the rice for 40-45 minutes or until the liquid is absorbed and the rice is tender. Stir in the dill and lemon zest.
Remove the chicken from the Dutch oven and set aside. Return the Dutch over to the stove and heat to a simmer over medium heat. In a small bowl, whisk the sour cream, vinegar, and flour until smooth. Whisk the mixture in the sauce, bring to a simmer and cook and stir about 2 minutes until thickened. Stir in the reserved bacon.
Return the chicken to the Dutch oven. Season to taste with salt and pepper. Sprinkle with the parsley and serve with the Buttery Rice.