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1
Make the chicken In a large bowl, whisk the salt with 6 cups of cold water until dissolved.
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2
Add the chicken and refrigerate for 45 minutes.
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3
Remove the chicken and pat dry with paper towels.
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4
Wipe out the bowl.
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5
In the same bowl, whisk the olive oil with the garlic, rosemary, lemon zest and crushed red pepper.
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6
Add the chicken and turn to coat, rubbing some of the marinade under the skin.
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7
Marinate the chicken at room temperature for 45 minutes.
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8
Light a grill or preheat a grill pan.
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9
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.
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10
Meanwhile, make the fricassee In a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, about 3 minutes.
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11
Transfer to a work surface and cut into 1-inch lengths.
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12
In the same skillet, heat the olive oil.
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13
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.
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14
Add the sausage and cook, breaking up the meat with a wooden spoon, until nearly cooked through, 6 to 8 minutes.
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15
Add the corn and tomatoes and cook, stirring occasionally, until the corn is crisp-tender and the tomatoes are softened, about 5 minutes.
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16
Stir in the snap peas and cook until crisp-tender, about 2 minutes longer.
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17
Stir in the basil and scallions and season with salt.
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18
Transfer the fricassee to a platter, top with the chicken and serve.
