Martha is joined by chef Andrew Carmellini to prepare chicken cacciatore.
Place chicken legs and thighs in a large bowl; add brine and toss to coat. Transfer to refrigerator for 30 minutes. Remove chicken from brine and pat dry.
Preheat broiler and preheat oven to 375 degrees.
Season chicken with 1 teaspoon salt, 1/2 teaspoon pepper, oregano, and 1 tablespoon olive oil. Place chicken on a broiler pan on the middle rack and broil until skin begins to crisp, about 2 1/2 minutes. Rotate pan and continue cooking until skin is crisp, about 2 1/2 minutes more.
Transfer chicken to oven and bake until juices run clear, about 15 minutes.
Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil. Add sausage and cook until fat is rendered, about 2 minutes. Add onion, fennel, and remaining salt. Cover pan and let cook until vegetables are just softened, about 3 minutes.
Uncover and stir in garlic; cook for 1 minute. Add wine and cook until evaporated, about 30 seconds. Add roasted peppers and tomatoes; cook until tomatoes are broken down, vegetables have softened, and mixture is thickened, about 20 minutes.
Add olives and cook, stirring, for 1 minute. Remove pan from heat and add basil, parsley, and chicken; stir to coat. Serve immediately with generous portions of sauce poured over the chicken.