Preheat the oven to 180°C (160°C fan, gas 4). Cut the chicken legs apart at the joint.
Wash the chillies, halve, deseed and cut half into fine strips. Finely dice the rest.
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.
Season with salt and pepper.
Place in a roasting tin.
Mix the finely diced chilli with lemon juice and oil.
Sprinkle over the chicken pieces.
Cook in the oven for 35 minutes.
For the caponata, wash and roughly dice the aubergine.
Wash and halve the peppers, deseed and cut into strips.
Wash the celery, reserve the leaves for garnishing and cut the rest into slices.
Peel and slice the onion.
Plunge the tomatoes into boiling water, then into cold water to cool. Peel, quarter and remove the seeds.
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.