Preheat oven to 400 degrees.
Pat chicken dry with a paper towel, and season both sides with salt, pepper, cumin and coriander, or spices of your choice.
Heat a tablespoon of oil in a large heavy bottom skillet over medium heat. Once heated, put chicken skin side down in the skillet and cook until browned, about 2 to 3 minutes. Transfer to a baking sheet or roasting pan, skin side up for about 45 minutes, or until juices run clear (an instant reading thermometer when inserted in the meat should read 165 degrees F.)
Meanwhile bring a large pot of water to a boil and blanch broccoli rabe for 1 minutes. Place the place parsnips in a medium saucepan with just enough water to cover them. Boil until very tender, about 20 minutes; then drain. Mash the parsnips with 1 Tablespoon butter and ¼ cup cream. Season with salt, pepper and nutmeg to taste. Melt 1 Tablespoon butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Add in red wine to deglaze the pan; sautée a couple more minutes until liquid is evaporated.
Stir in ¼ cup cream, season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.
Remove chicken from oven and let rest for 15 minutes, so the juices can settle in the meat. Serve chicken with creamy mushroom sauce, parsnip mash and broccoli rabe.