Instructions: 1.) Rinse chicken; pat dry with paper towels. Spray an unheated 12-inch skillet with nonstick coating. Preheat skillet over medium heat. Add the chicken and cook of 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking. Add the potatoes and pumpkin or winter squash.

2.) Combine wine or broth, rosemary, salt and pepper, pour over the chicken and vegetables. Bring mixture to boiling; reduce heat. Cover and simmer for 25 minutes. Add zucchini. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Pass pan juices. If desired, serve with lemon wedges.

NOTES :
**Original recipe calls for 2 1/2 to 3-pound meaty chicken pieces, cut up and skinned. Original recipe serves 6.

I made this last night. Really yummy and reheated well. Enjoy!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.