Step: 1/17

Mix the vinegar with the wine. Preheat the oven to 180°C (160°C fan, gas 4).

Step: 2/17

Pat the chicken dry and place in a freezer bag.

Step: 3/17

Add the marinade, seal and marinate for 2 hours in the fridge.

Step: 4/17

Remove the needles from the rosemary and chop roughly.

Step: 5/17

Peel the onion and the garlic, then finely chop the onions and slice the garlic.

Step: 6/17

Remove the chicken from the marinade and drain.

Step: 7/17

Place the marinade and rosemary in a roasting tin. Put the chicken, breast side up, in the tin. Add the onions and garlic to the tin.

Step: 8/17

Whisk together the salt, pepper, both chilli powders and the oil.

Step: 9/17

Brush the chicken with the spice oil.

Step: 10/17

Wash the aubergine and cut into 2cm dice.

Step: 11/17

Wash, deseed and chop the pepper.

Step: 12/17

Scatter both around the chicken. Roast in the oven for 30 minutes.

Step: 13/17

Skin the salami, cut into thin slices then cut the slices into fine strips.

Step: 14/17

Add the salami to the chicken. Return to the oven and cook for another 40-45 minutes. If necessary, increase the temperature slightly to brown the skin, or place under a hot grill.

Step: 15/17

Remove the chicken from the tin. Detach the thighs at the joint.

Step: 16/17

Cut along the breastbone to remove the meat.

Step: 17/17

Separate the wings and cut the breasts into several pieces. Serve with the seasoned vegetables.