Preheat oven to 300 degrees Fahrenheit.

In a large skillet, cook beef fry over medium heat for eight to 10 minutes until lightly browned. Transfer to a plate and set aside. Do not discard the fat left in the skillet.

Use paper towels to pat the chicken dry, and sprinkle both sides with salt

and pepper. Heat the skillet from step 2 with the beef fry fat inside. Brown the chicken, skin side down, for about five minutes, then transfer to a plate.

Add the carrots, onions, mushrooms, two teaspoons salt, and one teaspoon pepper

to the skillet. Sauté over medium heat for 10–12 minutes, stirring occasionally, until onions are lightly browned. Add garlic and sauté one more minute.

Add wine, water, and thyme and bring to a simmer. Cook on low for 15–20

minutes.

Transfer everything to a baking dish and bake one hour.