Elaboration

• Wash and peel vegetables carrots, potatoes, parsnip, turnip and sweet potato, cut into medium-sized pieces
• Cut leek and onion into julienne (thin strips) (set aside)
• Cut broccoli and zucchini into small pieces and set aside
• Clean chicken, remove skin and season to taste
• Add 4 tablespoons of extra virgin olive oil to the 11 in Saladmaster Titanium Sauce Pan
• Put at medium temperature, when the oil is hot, fry the chicken pieces slightly until golden and reserve
• Add the onion and leek to the same oil, lower it to a minimum and poach 10 minutes
• Add the remaining chopped vegetables, except broccoli and zucchini
• Rise to medium temperature and saute 10 minutes stirring so it does not burn
• Put the chicken back in the pan and add the wine
• Rise to medium strong heat 2/3 minutes to evaporate alcohol
• Add chicken broth, zucchini and broccoli
• Cover the casserole and wait for the click
• When clicking intensely, lower to minimum heat and cook 20 minutes
• Taste and rectify the point of salt and pepper
• Let it stand at least an hour before eating to integrate all the flavors well