Properly wash chicken and pat dry. Season with with salt, ground black pepper, sage and oregano. Refrigerate for 1 to 2 hours in a sealed container.
Cut 7 strips of bacon into into half. The remaining 3 strips cut into bacon squares around 1 inch size.
In a large skillet or deep fry pan, cook bacon without oil at low heat about 2 minutes on each side for the 7 strips cut into half. Cook the remaining bacon for 1 minute on each side. Drain. Leave bacon oil on the pan.
In the same pan with bacon oil/drippings, brown chicken thighs about 3 to 5 minutes on each side. Drain and set aside.
In the same pan without oil, pour diced tomatoes in tomato juice and sprinkle dried marjoram and thyme. Add chicken broth and bring to a boil for 3 to 5 minutes.
Turn the heat to low then add browned chicken thighs and celery. Simmer for 5 minutes, turning chicken on the other side.
Add pepper jack and simmer for 3 minutes, stirring occasionally.
Add red cheddar and continue to simmer at low heat for 3 minutes. Stirring occasionally as cheese melts.
Before serving, top with celery leaves and bacon pieces around the sauce then add crisp bacon slices over chicken thighs.