1. Preheat the oven to 350°. In a small skillet, toast the coriander,
star anise, cracked peppercorns and crushed red pepper over
moderate heat, shaking the pan, until fragrant, about 2 minutes.
Transfer to a spice grinder and let cool; pulse until coarsely ground.
Add the salt. Rub the spices all over the chicken.
2. In a large skillet, heat the oil. Add the chicken and cook over
high heat, turning once, until deep golden, 10 minutes. Arrange the
chicken in a roasting pan, skin side up. Pour off most of the oil from
the skillet and add the onion and leek. Cook over moderate heat,
stirring, until softened, 5 minutes. Add the tomatoes, thyme
and oregano and cook until the tomatoes just begin to break down,
3 minutes. Add the red wine and cook until reduced to . cup,
scraping up any bits stuck to the pan, 5 minutes. Stir in
1 cup of water and pour the mixture into the roasting pan.
3. Cover the pan with foil and braise the chicken in the oven for
about 1 hour, until cooked through. Transfer the chicken to
a plate. Strain the sauce into a saucepan. Boil until the sauce
is reduced to 1 cup, 5 minutes. Stir in the vinegar and honey;
4. Preheat the broiler. Return the chicken to the roasting pan,
skin side up, and broil 8 inches from the heat for 2 minutes,
until the skin is crisp. Sprinkle with the parsley and chives. Serve
the chicken with the sauce.