Pumpkin With Chicken and Zucchini

• 4 pounds :of cut up chicken
• 1 to 2 tablespoons :olive oil
• 1/3 cup :onion (finely chopped)
• 2 teaspoons :minced garlic
• 2 potatoes, :peeled and cut into 1" cubes
• 2 cup :fresh pumpkin peeled and cut into 1" cube
• 2/3 cup :dry white wine
• 2 teaspoons :dried rosemary
• 1/4 teaspoon :salt
• 1/4 teaspoon :pepper
• 2 zucchini :cut into 1/4" slices
• lemon wedges, :optional

Preparation

1. Heal the oil in a skillet.
2. Add the chicken and cook for 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking.
3. Add the potatoes and pumpkin.
4. In a bowl combine the wine, rosemary, salt, and pepper.
5. Pour the sauce over the chicken and vegetables.
6. Bring mixture to a boil and then reduce the heat.
7. Cover and simmer for 25 minutes.
8. Add zucchini.
9. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink.
10. Using a slotted spoon, transfer chicken and vegetables to a serving platter.
11. Serve with the pan juices as sauce.
12. If desired, garnish with lemon wedges.