© Con Poulos
Active Time
1 HR
Total Time
2 HR
Yield
Serves : 6

For juicy, flavorful chicken, chef Nina Compton of the new Old No. 77 hotel soaks her drumsticks in a simple brine for 45 minutes before grilling. This is her summer version of the dish, which changes throughout the year: She uses butternut squash and mushrooms in the fall and fresh fava beans, English peas and fiddlehead ferns in the spring. Slideshow: More Chicken Recipes

How to Make It

Step 1    Make the chicken

In a large bowl, whisk the salt with 6 cups of cold water until dissolved. Add the chicken and refrigerate for 45 minutes. Remove the chicken and pat dry with paper towels. Wipe out the bowl.

Step 2    

In the same bowl, whisk the olive oil with the garlic, rosemary, lemon zest and crushed red pepper. Add the chicken and turn to coat, rubbing some of the marinade under the skin. Marinate the chicken at room temperature for 45 minutes.

Step 3    

Light a grill or preheat a grill pan. Grill the chicken over moderate heat, turning occasionally, until lightly charred and 
an instant-read thermometer inserted in the thickest part of each leg registers 165°, about 25 minutes.

Step 4    Meanwhile, make the fricassee

In a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, about 3 minutes. Transfer to a work surface and cut into 1-inch lengths. In the same skillet, heat the olive oil. Add the onion and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened 
and lightly browned, about 6 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until nearly cooked through, 6 to 8 minutes. Add the corn and tomatoes and cook, stirring occasionally, until the corn is crisp-tender and the tomatoes are softened, about 5 minutes. Stir in the snap peas and cook until crisp-tender, about 2 minutes longer. Stir in the basil and scallions and season with salt. Transfer the fricassee to a platter, top with the chicken and serve.

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