Fry your bacon and save the bacon fat. Chop bacon and set aside.
Chop carrots about an inch in length.
Chop onions into eighths.
Cut mushrooms in half.
Dice garlic and set aside in a seperate dish.
Preheat oven to 375 degrees. Season chicken liberally with salt and pepper.
Cooking in batches using olive oil and bacon fat, place chicken in skillet over medium heat skin side down. Do not overcrowd the pan.
Don't cook too fast. You're trying crisp the skin and render as much fat out as you can. Cook the other side about 2 minutes. Set chicken aside on a dish.
When you are done with the chicken pour about 1/2 cup of wine into the skillet scrape all the bits off the bottom of the skillet. Set aside in a dish.
Put a tablespoon olive oil and the butter in a skillet and add mushrooms, carrots and onions. Season with salt and pepper.
Saute until the mushrooms release their liquid and start shrinking.
Put four sprigs of fresh thyme in the bottom of a 9x13 baking dish.
Add the vegetables from the skillet, the wine you cleaned the skillet with, broth and cup of white wine.
Add the chicken.
Top with garlic, bacon and more fresh thyme. Cover tightly with foil.
Cook for 45 minutes at 375 degrees. Remove foil and lower temperature to 350 degrees and cook another 30 minutes.
Serve with garlic bread and some egg noodles or mashed potatoes.