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1
In a large glass dish, combine 1/4 cup of the olive oil with 1/4 cup of the vermouth, the sliced onion, thyme sprigs and chiles.
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2
Add the chickens and turn to coat.
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3
Cover and refrigerate for 5 hours.
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4
Trim and peel the 2 yellow and 2 red onions, keeping the root ends intact.
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5
Cut each onion into 8 wedges.
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6
Trim the leeks, keeping the root ends intact, and cut each one lengthwise into sixths.
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7
Steam the potatoes over boiling water until still slightly firm, about 10 minutes.
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8
Let cool slightly, then peel and cut each one lengthwise into 6 wedges.
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9
Preheat the oven to 450.
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10
Heat 2 tablespoons of olive oil in each of 2 large skillets.
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11
Add the potatoes to 1 skillet and the onions and leeks to the other; cook over moderately high heat, turning, until golden, 6 to 8 minutes.
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12
Transfer the vegetables to a roasting pan.
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13
Sprinkle with salt, pepper and 2 1/2 teaspoons of thyme.
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14
Return the skillets to moderately high heat.
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15
Scrape the marinade off the chickens.
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16
Add them to the skillets, skin side down, and cook over moderately high heat until the skin is deep golden and crisp, about 5 minutes.
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17
Set the chickens on the vegetables, skin side up, and season with salt and pepper.
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18
Melt 1 tablespoon of the butter in a small skillet.
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19
Add the shallots and cook over moderately high heat until translucent.
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20
Add the remaining 1/4 cup of vermouth and cook until reduced by half.
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21
Remove from the heat and stir in the mustard, tarragon and the remaining 1/2 teaspoon of thyme.
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22
Slather the chickens with this mixture.
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23
In a small skillet, melt the remaining 2 tablespoons of butter.
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24
Add the bread crumbs and parsley, season with salt and pepper and toss to combine.
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25
Spoon the crumbs over the chicken and add the chicken stock to the baking dish.
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26
Roast in the oven for about 25 minutes, or until the crumbs are golden and the chicken is cooked through.
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27
Serve at once.
