Heat cooking oil in a large heavy skillet. Add chicken, skin side down. Cook until browned. Add ham and cook 2 minutes. Add onions, cover and cook for 5 minutes. Add vermouth and stir, cover and cook over low heat for 20 minutes (turn the chicken after 10 minutes). Remove chicken, skin side up to a flameproof baking dish and cover to keep warm.
Boil onions and cooking liquid until thick, season to taste with salt and pepper. Place chicken under broiler 2-3 minutes or until skin is crisp. Pour sauce over chicken and glaze under broiler for 30 seconds. Sprinkle with parsley mixture and serve with rice or noodles and a Beaujolais-Villages.
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