Prepare the Chicken: In a large stockpot, heat the vegetable oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and brown on all sides, about 5–7 minutes per side. Remove the chicken and set aside.

1. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, parsnips, rutabaga, turnip, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
2. Make the Roux: Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2–3 minutes to eliminate the raw flour taste.
3. Add the Stock and Chicken: Pour in the chicken stock, stirring to combine and dissolve the flour. Return the browned chicken pieces to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the chicken is fully cooked and the vegetables are tender.
4. Finish the Stew: Remove the chicken pieces from the pot and set aside to cool slightly. Shred the chicken meat, discarding the bones and skin. Return the shredded chicken to the pot. Stir in the heavy cream and adjust seasoning with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
5. Serve: Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or over rice, if desired.