Baked Chicken with Caponata

Step 1

Preheat oven to 350°F (180°C).

Step 2

Take the chicken legs and separate the drumstick from thigh at the point. Put one sage leaf under the skin of each piece of chicken.

Step 3

In a mixing bowl,combine garlic,chili pepper,olive oil and lemon juice. Mix well and rub rub into the chicken.

Step 4

Put chicken in roasting pan. Baked the chicken for about 40 minutes until golden brown.

Step 5

Reserve the celery stalk leaves for garnish and slice the rest. Blanch the tomatoes,immerse in cold water and remove the skins.Slice into quarters and remove the seeds.

Step 6

In a large nonstick skillet,heat the olive oil. Sauté the eggplants until lightly browned. Add the bell pepper,onion and sliced celery. Season with salt and black pepper.

Step 7

Cover and cook for 10 minutes,stirring occasionally. Add blanched tomatoes,olives and capers. Cook,uncovered,for 4-5 minutes more. Season to taste with vinegar,salt and pepper.

Step 8

Divide cooked vegetables among the plates and arrange chicken on top. Garnish with reserved celery leaves.