Heat 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.