Wash the chicken pieces and salt and pepper them, sprinkle a little dried oregano and thyme, then cook them in a pan with hot oil over medium heat so that the meat cooks well.
Once we have the chicken well cooked, add the white wine so that the pieces absorb the liquid.
When the alcohol in the wine has evaporated, add the chicken broth along with the potatoes, carrots and cut vegetables . We let cook until the vegetables are soft.
Remove and in a glass container we bake the entire cooking for 20 minutes at 175º Celsius , without letting the juice dry so that they acquire this magnificent flavor.
Remove and serve each portion by bathing the bottom juice with chopped fresh parsley .