Step: 1/14

Preheat the oven to 180°C (160°C fan, gas 4). Cut the chicken legs apart at the joint.

Step: 2/14

Wash the chillies, halve, deseed and cut half into fine strips. Finely dice the rest.

Step: 3/14

Peel and slice the garlic. Wash the sage, shake dry and pick off the leaves. Push the garlic, chilli and sage under the skin of the chicken pieces.

Step: 4/14

Season with salt and pepper.

Step: 5/14

Place in a roasting tin.

Step: 6/14

Mix the finely diced chilli with lemon juice and oil.

Step: 7/14

Sprinkle over the chicken pieces.

Step: 8/14

Cook in the oven for 35 minutes.

Step: 9/14

For the caponata, wash and roughly dice the aubergine.

Step: 10/14

Wash and halve the peppers, deseed and cut into strips.

Step: 11/14

Wash the celery, reserve the leaves for garnishing and cut the rest into slices.

Step: 12/14

Peel and slice the onion.

Step: 13/14

Plunge the tomatoes into boiling water, then into cold water to cool. Peel, quarter and remove the seeds.

Step: 14/14

Brown the aubergines in the hot oil, then add the peppers, onion and celery, season with salt and pepper, cover, and cook, stirring ocasionally, for 6 minutes until tender. Add the tomatoes, olives and capers, cook for another 2 minutes and season with balsamic vinegar, salt and pepper. Spoon the vegetables onto the plates, place the chicken pieces on top and serve garnished with the celery leaves.