Chicken With Potatoes And Zucchini
|Broiler fryer chicken||3 Pound, cut up|
|Cooking oil||3 Tablespoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Potatoes||2 Medium, peeled and thinly sliced|
|Zucchini||2 Medium, sliced 1/2 inch thick|
|Cubed peeled pumpkin/Winter squash||2 Cup (32 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Dried rosemary||2 Teaspoon, crushed|
In large skillet brown chicken pieces in hot oil about 15 minutes, turning to brown evenly and adding onion and garlic the last 5 minutes.
Add potatoes, zucchini, and pumpkin.
Combine wine, rosemary, salt, and 1/4 teaspoon pepper; pour over chicken and vegetables.
Cover and simmer for 35 to 40 minutes or till chicken and vegetables are tender.
Drain off pan juices.