This recipe uses the robust flavors of pancetta, juniper berries, rosemary and tomatoes to make a classic fall dish. As with many braised meats, it tastes even better the next day.
Return onion mixture to pan. Sprinkle with chopped rosemary and juniper berries. Add white wine and sizzle briefly before stirring in pureed tomatoes. Reduce heat and simmer gently, partly covered, until chicken is fork tender, about 30 minutes. Add a little water as needed for a saucy consistency.
Variation: Substitute bone-in or boneless quail for chicken. Serve with their sauce on farro boiled in water seasoned with salt. Garnish with black or green olives if you like. Note: Pomi is one brand of pureed tomatoes (passata di pomodoro). Alternatively, blend good-quality canned tomatoes in a blender. Do not use canned tomato puree.