Chicken with Various Mushrooms

Directions

1. Preheat oven to 160°C fan forced (180°C normal).
2. Melt 50 gm butter in a baking tray and add the turnips, leeks, carrot and parsnip. Toss well to coat and briefly cook over a gentle heat until just tender, adding the wine for the last minute or so.
3. At the same time, flour and season the chicken. Then brown all over in a thin layer of hot oil, skin side down first.
4. Place the chicken on top of the vegies in one layer and tightly cover with kitchen foil. Cook in the oven for 30 mins. Then remove and set aside, covered, for 10 mins.
5. To make the sauce, melt the remaining butter in a pot and gently sauté the hardy mushrooms until tender, stirring now and again.
6. Then add about 1 tbsp fresh flour and cook, continually stirring, until the mushrooms are well coated and the flour is cooked.
7. Add the port and red wine vinegar. Stir and cook for about 5-10 mins until reduced.
8. Then add about 1 cup stock with seasonings and 1 tbsp chopped parsley. Gently cook to reduce, adding more stock little by little, adding the delicate mushrooms towards the end.
9. To serve, drain the chicken and vegies well and arrange on individual plates. Then top with the chicken, spoon sauce over and sprinkle with a little chopped parsley.