Preheat oven at 200 degrees Celsius.
Toss chicken in flour to coat. Shake off excess flour and reserve 1 tablespoon.
Melt butter in a large frying pan and cook chicken over a medium heat until chicken browned on all sides. Transfer to large casserole dish.
Add garlic and reserved flour to pan and cook over a low heat for 1 minute.
Combine stock and tomato puree. Remove pan from heat and gradually blend in stock mixture. Cook over a medium heat, stirring constantly, until mixture boils and thickens. Pour over chicken in dish. Cover and bake chicken for 30 minutes.
Heat oil in a large frying pan and cook turnips, carrots, and parsnip over a medium heat for 3 - 4 minutes. Remove from pan and set aside. Add onions and bacon to pan and cook for 4 - 5 minutes or until bacon is crisp.
Stir turnip, carrots, parsnips, onion mixture, potatoes; season with black pepper to taste. Add with parsley to chicken mixture and bake 40 minutes longer or until vegetables are tender.