Heat the butter in a heavy-based flameproof 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 about 6-7 minutes, stirring once or twice.

Stir the chestnuts into casserole, then tuck the chicken pieces under the cabbage so they are on the base 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.

Adjust the seasoning to taste and serve immediately.