Old-Fashioned Chicken Stew

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)

Kosher salt and freshly ground black pepper

Vegetable oil, as needed

2 stalks celery, finely chopped

1 medium onion, finely chopped

2 tablespoons all-purpose flour

4 cups low-sodium chicken stock

2 medium parsnips, peeled and cut into 1-inch chunks

2 medium carrots, peeled and cut into 1-inch chunks

1 medium turnip, peeled and cut into 1-inch chunks

1 medium rutabaga, peeled and cut into 1-inch chunks

1 cup heavy cream

1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Directions at foodnetwork.com

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