Instructions: This recipe is a great way to sneak lots of vegetables into a meal. For the chicken pieces, you may want to use a whole fryer cut up or 8 pieces of what is most popular in your family, thighs, breast or legs. Heat oil in a large skillet on medium high. When the oil is hot enough, place the chicken pieces into the pan and cook on each side until the surface of the flesh turns white. Remove the chicken pieces to a bowl. Add the onions to the hot oil in the pan and cook until the oil is reheated to a sizzle, add peppers and the other vegetables one by one, each time waiting for the oil to reheat before adding the next vegetable. When the parsnips are slightly cooked, return the chicken and its juices to the pan with the vegetable mix; add seasoning, broth and turn the chicken until coated in the mixture. Cover and simmer on low heat, turning the chicken pieces midway through the cooking process, until the chicken is tender; about 25-30 minutes. You may add a little water if absolutely necessary during the cooking process. Remove the chicken pieces to a serving dish and add the cornstarch to the vegetable juices. Bring this to a gentle boil, adjust the seasonings and pour over the chicken. Garnish with lemon slices and parsley; serve with rice or boiled potatoes. Serve extra lemon juice on the side for those who wish to add more.

Variations:
1. Any other firm vegetables may be added to this recipe or used as a substitute. Softer vegetables like zucchini, peas, asparagus, squash or eggplant should be added only during the last 15 minutes of cooking time or they will go to mush.

The amount of vegetables may be increased or decreased to suit your preferences.

2. Sage, marjoram, savory, tarragon and oregano can be successfully used as additional seasoning.

3. Veal, beef shank, fish and seafood and of course turkey can substitute well in this recipe. Keep in mind that the cooking time will have to be adjusted.

4. For a vegetarian variation; substitute 2 lb of sliced fresh mushrooms

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