Season skin side of chicken liberally with salt and pepper.

Heat oil in a large skillet, over high heat. Place chicken in hot pan, skin side down. Sear the chicken. When skin is nice and browned, turn chicken over. Leave chicken in pan, over heat for about 4 more minutes. Remove chicken from pan and place on a plate. Set aside.

Knock heat down to medium/high and add carrots, garlic and herbs. Cook, stirring often for about 2-3 minutes, be careful not to let the garlic scorch.

Pour wine into pan and scrape up any bites from the chicken left on the bottom of pan. Allow wine to reduce by half.

Pour broth into pan. Bring up to a boil, add chicken back to pan. Cover and reduce heat to a simmer. Continue to simmer for about 15-20 minutes until chicken is cooked thru. Be sure to periodically remove cover and baste chicken in cooking liquid.

Optional: During last few minutes of cooking, add butter to the pan and spoon sauce with melted butter over chicken.

When serving, be sure to spoon sauce over chicken and carrots.

Alternatively - After chicken is returned to the pan you can put the entire pan in the oven at 350 for 15 minutes to finish cooking.