Very rarely do I find recipes I actually want to make in a magazine. But while flipping through my latest Food + Wine magazine a couple of weeks ago, I came across this amazing photo of chicken sitting atop a bed of some kind of corn gloriousness. I thought, “It looks too good to be able to make.” But I read the recipe anyway, and it actually wasn’t that bad. It’s basically two components: the chicken (which is marinated and grilled) and the fricassee.
I looked up fricassee because I had heard the word before but didn’t know what the heck it was. According to what I found, it’s supposed to be a sort of beef/meat stew that is simmered in liquids. Well that’s kind of what this recipe’s fricassee was, but to me, it was more like a salsa with lots of things in it.
Of course, when I told my mom what I was making, she immediately asked if she could use chicken breasts instead of the chicken legs. Of course you can! Use whatever type of chicken you like best.
After making this, it all comes down to this: This was one of the best dishes I have ever made. It’s delicious and lovely and glorious and more than I could have asked it to be.
And yes … you must make it, too.
ROSEMARY CHICKEN WITH SAUSAGE AND CORN FRICASSE
½ cup kosher salt
12 chicken drumsticks
½ cup olive oil
4 large garlic cloves, chopped
2 tablespoons finely chopped rosemary
1 tablespoon finely grated lemon zest
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
1 medium yellow onion, halved and thinly sliced
4 ounces Italian sausage, casings removed
3 cups fresh corn kernels (about 4 ears)
2 cups cherry/grape tomatoes, halved
¼ pound sugar snap peas, cut in half lengthwise
½ cup torn basil
- To make the chicken: In a large bowl, whisk together 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.
- In the same bowl, whisk together the garlic, rosemary, lemon zest, and crushed red pepper. Add the chicken and turn to coat it, rubbing some of the marinade under the skin. Marinate the chicken at room temperature for 45 minutes.
- When the chicken has sat for at least 45 minutes, 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°F, about 25 minutes. (Doug does all of the grilling, so I don’t have helpful hints for this one).
- Meanwhile, make the fricassee: In a large skillet or pan, cook the scallions over high heat until charred on the bottom, about 3 minutes. Transfer them to a cutting board and cut into 1-inch lengths. Set them aside.
- In the same skillet, heat the olive oil. Add the onions and a big pinch of salt and cook over medium/high heat, stirring occasionally until softened and lightly browned, about 6 minutes. Add the sausage and cook, breaking up the meat with a 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. Stir in the basil and scallions and season with salt.
- Transfer the fricassee to a platter, top with the chicken, and serve.