Chicken, Parsnips and Mushrooms in a Pot

This pays homage to the classic French dish, pot-au-feu. I like to use mixed mushrooms (shiitake, button, chestnut and pink oyster) but regular mushrooms work just as well. If you don’t have a deep saucepan or casserole dish large enough to hold a whole bird, you can use chicken pieces and adjust the cooking time. I like to serve the leftover broth as a soup, adding cooked macaroni and chilli to spice it up — it’s delicious and will keep for two days in the fridge.