Heat olive oil in a large pot over medium heat. Add the chicken thighs and brown on all sides.

Remove the chicken and set aside. In the same pot, add onions, carrots, and mushrooms. Sauté until softened.

Add garlic, thyme, and bay leaf. Stir for a minute.

Pour in the red wine and bring to a simmer. Return the chicken to the pot.

Cover and cook on low heat for about 30 minutes, until the chicken is cooked through.

Season with salt and pepper to taste before serving.