We prepare the vegetables peeling and chopping carrots, potatoes, parsnips, turnips and sweet potatoes and cutting all into pieces of medium size. On the other hand we chop the leek and onion in juliana. We clean the chicken and remove the skin. We splash to taste.
Lightly fry the chicken slices until golden brown, with a little olive oil. We booked. In the same oil, in the same saucepan, start the sauce with the onion and leek. After poaching them for ten minutes, we add the rest of the vegetables except the broccoli and zucchini, which we also chop into pieces and reserve for later.
After sautéing everything for another ten minutes, we return the chicken to the casserole, adding the wine and raising the heat so that the alcohol evaporates. Add the chicken broth, zucchini and broccoli and simmer with the lid on for 30 minutes approximately.
We taste and rectify salt and pepper and turn off the heat, letting the stew rest for an hour so that the flavors settle. Then we can eat it by heating it again for a few minutes, or save it to eat the next day, or to take to work in a lunch box.