Bring a large pot of salted water to boiling.
Add rutabaga, parsnips and carrot. Cover and cook for 10 mins. set aside.
Melt butter in a large pot over medium heat. Dust chicken with flour seasoned with salt and pepper, setting aside any reserved flour. Brown
chicken half at a time in pot with butter; remove when brown. Add leek to pot. Saute 3 mins. or until tender. Add 1 table spoon left over flour to pot. Stir to form paste. Stir in chicken broth. Bring to a boil and stir frequently. Return chicken to pot. Add vegetables; reduce
heat to low cover and simmer
for 10 mins. Sprinkle top with parsley.