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Pumpkin With Chicken And Zucchini (meat)

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

Heal the oil in a skillet. 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. Add the potatoes and pumpkin. In a bowl combine the wine, rosemary, salt, and pepper. Pour the sauce over the chicken and vegetables. Bring mixture to a boil and then reduce the 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. Serve with the pan juices as sauce. If desired, garnish with lemon wedges.