Braised Garlic Chicken

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.