This rich, red wine based chicken casserole is scented gently with juniper berries. Crush them just before using so their flavour won't be lost.

Ingredients

• 1.5 kg chicken or 8 chicken pieces
• 3 onions, peeled and quartered
• 4 stalks celery, cut into chunks
• 8-10 cloves garlic, crushed but not peeled
• small handul fresh thyme
• small handful fresh oregano
• 2 bay leaves
• 12 juniper berries, crushed
• 1 tsp cracked black pepper and salt
• 750 ml bottle good merlot or pinot noir
• ¼ cup oil (olive is nice here)
• 6 Tblsp tomato paste

Method

1. Joint the chicken if whole into 8 pieces and place the pieces into a large dish in one layer. Scatter over the onions, celery, garlic, thyme, oregano, bay leaves, juniper berries, pepper and salt and pour over the wine. Cover and refrigerate overnight.
2. Heat the oil in a large flame-proof casserole. Strain the wine off from the chicken and reserve. Brown the chicken pieces well and set aside. Add the vegetables to the pan and brown in the hot oil. Add the tomato paste and cook until it turns from bright red to a deep brown red colour.
3. Pour in the reserved wine and bring to the boil. Return the chicken pieces back to the casserole and cover.
4. Cook at 160ºC for 1 hour or until the chicken is tender. Alternatively simmer very gently on top of the stove for the same amount of time, stirring occasionally. Serve on mashed potato.

Cooks Tips

- Add 2 sliced pears or apples at point 3 if wished.