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Arrange an oven rack about 6 inches from the heat source and preheat the broiler. On the stovetop, heat a large, deep-sided, oven-proof skillet over medium-high heat.
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1. Preheat the oven to 375°. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate. 2.
Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender. 3. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls.
3. Preheat the oven to 400°. Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through.
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3180 Kingsdale Center, Columbus, OH · Directions · (614) 459-6494freshdiscover.com has been visited by 100K+ users in the past month