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1 tablespoon olive oil
2 pounds boneless, skinless chicken thighs
1 large yellow onion, sliced into half moons
4 cups shredded cabbage
3 garlic cloves, grated or pressed
1 cup white wine or chicken stock
1 pound Yukon gold potatoes, cut into bite sized pieces
salt and pepper to taste
Preheat the oven to 350 degrees F.
Heat the olive oil in the bottom of a Dutch oven until is shimmers.
Brown the chicken pieces, cooking just until they get some nice color. The intention is not to cook the pieces all the way through, but just to get a bit of caramelization happening on their exteriors.
Remove the chicken from the pot and set it on a plate.
Add the onions and cook until they begin to brown. Use a spatula to work all the flavorful bits off the bottom of the pot.
Add the shredded cabbage and garlic and cook until the cabbage has slumped.
Pour in white wine or chicken stock and work it around and through the vegetables.
Arrange the chicken back in the pot, tucking the pieces into the cabbage and onions.
Add the potatoes and give the whole thing a generous dusting of salt and pepper (if you happen to have any fresh rosemary or thyme, tuck a sprig or two into the pot).
Put a lid on the pot and slide it into the oven. Bake for 25 to 35 minutes, until the chicken is falling apart and the potatoes are tender.
Serve with a green vegetable, if possible.
Recipe by Marisa McClellan. See recipe here.