Preheat the oven to 200°F. Cut the bread into 1/2-inch cubes. Spread the bread cubes out on a baking sheet and place in the oven until bread is dried out, about 1 hour.
Take the bread out of the oven and set aside. Increase the oven heat to 375°F.
Pat the chicken thighs dry with a paper towel. Season the chicken thighs all over generously with salt & pepper then place on a plate and set aside.
Heat the oil in a large dutch oven over medium-high heat. When the oil is hot add the chicken thighs skin-side down into the dutch oven. Cook the thighs until skin is browned, about 5 minutes. Flip the chicken over and cook for 5 more minutes. Transfer the chicken to a plate and set aside.
Discard all but about 2 TBSP of fat from the dutch oven. Return the dutch oven over medium-high heat and add the butter. When the butter has melted stir in the leeks, celery, garlic, sage, thyme, 1/2 tsp salt, and 1/4 tsp of pepper. Cook, stirring often, for about 4 minutes.
Stir in the water and scrape the bottom of the pan using a wooden spoon or spatula to release any stuck on bits from the bottom of the pan. Cook until water just begins to boil. Take the dutch oven off the heat and stir in the dried bread cubes until well combined. Place a lid on the dutch oven and set aside for 5 minutes to allow the bread to soak up all the moisture.
Nestle the chicken thighs skin-side up on top of the stuffing. Place the lid back on the dutch oven then put in the preheated oven for about 25 minutes.
Carefully take the lid off the dutch oven and bake uncovered until chicken is cooked through (165°F), about 15 more minutes.
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