Chicken cut into portions. Salt and pepper the meat. Fry in vegetable oil from all sides until golden brown, about 15 minutes. We shift to a plate.
Cut the carrots and parsnips into small cubes. Dice the pepper. Onion finely roofed.
In the same saucepan where the chicken was fried, put onions, half the sweet pepper, parsnip, bay leaf, thyme and oregano. Fry, stirring, for about 5 minutes, until the onion becomes translucent.
Pour the wine and stir well so as to dissolve all the brown lumps that remained after frying the chicken. We put mashed potatoes in a saucepan with juice and bring to a boil.
We return the chicken to the stewpan, put the carrots and the remaining pepper. Add water so that it barely covers the contents of the stewpan.
Bring to a boil and simmer over low heat under a closed lid for about 15 minutes. Then remove the lid and simmer for another 15 minutes, until chicken and carrots are ready.