Method:
1 Preheat oven 220°C fan forced. Lightly coat chicken using 2 tbs flour, shake off excess.
2 Combine onion, leeks, parsnips, thyme in a lightly greased baking dish, top with butter and chicken. Roast for 18-20 minutes or until golden and cooked through.
3 Bring milk, cloves and plenty cracked pepper to the boil in a small saucepan over medium heat. Add breadcrumbs, cook for 3-5 minutes or until sauce thickens. Add cream, stir to combine, remove from the heat and season to taste.
4 Remove chicken and vegetables from baking dish, place dish over medium heat, add remaining 1 tbs flour and stir into pan juices, slowly stir in stock to make a gravy.
5 Arrange vegetables on a plate, top with chicken, spoon over some bread sauce and top with gravy. Serve.