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1
Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
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2
Turn the heat to medium-high and wait a minute or so, until the oil is hot.
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3
Add the chicken, skin side down.
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4
Season it with salt and pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
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5
Transfer the chicken to a plate and pour off the excess fat.
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6
Reduce the heat to medium, add the onion, garlic, carrots, mushrooms, juniper berries, and bay leaves, and cook, stirring occasionally, until the onion softens, about 10 minutes.
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7
Add the wine and let it bubble away for a minute or two, then add the tomatoes and the chicken.
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8
Stir, then partially cover the pan; reduce the heat to low and cook for about 20 minutes, or until the chicken is cooked through.
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9
Garnish and serve.
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10
Its perhaps odd that this variation begins omit the chicken, but aside from that the recipe is markedly similar: Omit the chicken.
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11
Brown about 1/2 cup minced pancetta or bacon in 1 tablespoon olive oil and leave it in the skillet.
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12
Proceed with step 2.
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13
After adding the tomatoes, cook a pound of broad, long pasta, like fettuccine, and toss it with the sauce.
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14
Good with or without freshly grated Parmesan cheese.
