Hardy Chicken with Carrots and Mushrooms

Amazing dish to fill the tummy!

  • 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 (package of shrooms, 1/2 lbs is 8oz)
  • 1 medium onion, chopped
  • 1 bay leaf
  • black pepper

In a large fry pan, 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.

Remember!  Do NOT eat the bay leaf!  Sprinkle some salt for extra flavor (for you die-hards, salt isn’t paleo, but  I have trouble getting enough iodine so I sprinkle a little on)

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