Preparation

Step: 1/14

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

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

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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.

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Place in a roasting tin.

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Mix the finely diced chilli with lemon juice and oil.

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Sprinkle over the chicken pieces.

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Cook in the oven for 35 minutes.

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For the caponata, wash and roughly dice the aubergine.

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

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

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Peel and slice the onion.

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

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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.