Pollo al ginepro is a traditional chicken casserole originating from the Aosta Valley. The dish is usually made with a combination of chicken, tomatoes, bacon or lard, onions, celery, juniper berries, red wine, chicken stock, rosemary, sage, parsley, salt, and pepper.

The onions, celery, herbs, and juniper berries are cooked in bacon fat or lard until the onions are soft. The wine is poured over the browned chicken pieces and it's cooked until the alcohol evaporates. The blanched, peeled, and chopped tomatoes and stock are added to the pot and stirred.

The dish is seasoned with salt and pepper and simmered while being basted with the stock until the chicken is tender. Once done, pollo al ginepro is typically served with polenta or mashed potatoes on the side.