Heat the olive oil in a deep frying pan on a low heat. Add the apple and onion to oil and brown for about 4 minutes.
Add the pumpkin and the chicken to the frying pan. Cook the chicken until opaque.
Add the 125ml of white wine. Stir the dish and add the black pepper, stock cube and boiling water. Bring to the boil and then reduce to a simmer. Maintain on a low heat until the stock has reduced by two thirds, or until the pumpkin is soft.