Preheat oven to 425 degrees F.  In a oven safe skillet over medium-high heat, melt butter and olive oil.  Season both sides of the chicken thighs with salt and pepper.  Put all-purpose flour in a gallon-sized zip-top bag.  Place chicken thighs in and shake to coat.  Remove from bag and place skin side down in the skillet. Cook chicken until browned on both sides, about 5-6 minutes.  Remove to a plate.

Add onion, parsnips and rosemary to the skillet. Stir and cook for about 1 minute.  Add the wine to the skillet and bring to a boil.  Reduce to about half.  Add the stock to the wine mixture, again bringing to a boil.  Place the chicken thighs skin-up in the skillet.  Put the skillet into the oven uncovered for 25-30 minutes or until chicken is cooked through.

Turn the broiler on.  Broil the chicken for about 3 minutes or until skin is crispy.  Remove skillet from oven and place on medium-high heat on the stove.  Boil until the sauce is thickened, about 3 minutes.  Serve chicken and parsnips with rice, if desired.  Garnish with parsley.