Skin chicken. In a 4-1/2-quart Dutch oven cook chicken over medium heat in hot oil for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
Add the onion, mushrooms, garlic, thyme, pepper, salt, and bay leaf to Dutch oven; cook for 4 to 5 minutes or until vegetables are tender. Carefully stir in 2 cups chicken broth and the white wine. Add carrots and parsnips. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink and vegetables are tender.
Using a slotted spoon, transfer chicken and vegetables to a serving dish; keep warm. If necessary, spoon excess fat from broth mixture in Dutch oven. Discard bay leaf. Combine 1/3 cup chicken broth and the flour. Stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over chicken and vegetables. Garnish with parsley, if desired. Makes 4 servings.