Boneless, skinless chicken thighs are great for braising because the slow simmering liquid develops their rich meaty flavor. In this recipe, mushrooms, carrots, and pearl onions along with fresh herbs are added to the mix for a superb one-dish meal.
Heat oven to 350°F.
Sprinkle chicken with salt and pepper.
Heat olive oil in a large, deep ovenproof skillet over medium-high heat briefly, then add chicken. Cook chicken about 5 minutes or until lightly browned on all sides; remove from pan and set aside.
Add mushrooms to pan and cook over medium heat about 3 minutes until golden, stirring frequently. Cut carrots on the diagonal and add along with onions. Cook for 4 to 5 minutes. Add garlic, thyme and rosemary and cook about 1 minute or until fragrant. Add flour and cook for 3 minutes, stirring constantly.
Add wine and cook about 3 minutes or until reduced by half. Whisk in broth and bay leaf and bring to a simmer over medium-high heat.
Return chicken to pan; it should be almost covered by sauce. Bring back to a simmer and cover. Place skillet in oven and cook at 350°F for 23 minutes or until internal temperature of chicken registers 170°F on an instant-read thermometer.
Remove pan from oven. Remove chicken from pan and set aside. Stir lemon juice into the sauce. Blend cornstarch and 2 tablespoons water in a small bowl; heat sauce over high heat and whisk in cornstarch mixture. Boil for 2 to 3 minutes or until thickened.
To serve, divide sauce and chicken among plates.