Chicken with beetroot and red cabbage

Place half the red wine and the onion in a large saucepan. Cook over low heat for 15 minutes or until onion is soft. Add juniper berries, rosemary, sugar, cabbage and remaining wine. Stir well, cover and cook for 20 minutes. Add beetroot and season to taste. Transfer to an ovenproof dish.
Meanwhile, season chicken fillets to taste and wrap each in a slice of ham.
Heat oil in a pan, add chicken fillets and cook for just 3-5 minutes each side until golden brown. Remove from pan and set on top of the cabbage mixture. Roast in a preheated oven at 190 ºC for 15-20 minutes until the chicken is just cooked. Serve with rice or potatoes and green vegetables.
Serves 4.