Heat the butter in a heavy flame proof casserole and lightly brown the chicken pieces. Transfer
to a plate.
Add the onion to the casserole and fry gently until soft and light golden brown. Stir the
cabbage and juniper berries into the casserole, season and cook over a moderate heat for 6-7
minutes, stirring once or twice.
Stir the chestnuts into the casserole, then tuck the chicken pieces under the cabbage so they
are on the bottom of the casserole. Pour in the red wine.
Cover and cook gently for about 40 minutes until the chicken juices run clear and the cabbage is
very tender. Check the seasoning and serve.