Chicken with Carrots and Mushrooms

3 Tbsp olive oil
1 cup sliced carrots
1 chicken (3 pounds) cut up
3/4 tsp. dried thyme
1 can (28 oz) crushed tomatoes
1/2 pound mushrooms, sliced
1 medium onion, chopped
1 bay leaf
pepper

In a large fry pan or flameproof casserole, heat oil over medium heat. Add chicken and cook, turning, until brown all over, about 10 minutes. Remove and set aside. Add onion and carrots to pan and cook until onion is soft, about 3 minutes. Add tomatoes, mushrooms, thyme, bay leaf, and pepper to taste. Return chicken to pan. Reduce heat to medium-low, and simmer 30 minutes, until chicken is tender. Serve in bowls, serves 4.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.