Braised Chicken with Cabbage and Green Olives
By Nik SharmaPublished on February 26, 2026
Time
1½ hours
Yield
Serves 4
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed1¾ teaspoons table salt, divided¾ teaspoon pepper, divided2 tablespoons extra-virgin olive oil 1 onion, halved and sliced thin12 garlic cloves, smashed and peeled2 bay leaves 1 teaspoon crushed fennel seeds 1 head green cabbage (2 pounds), halved, cored, and cut into rough 1½-inch pieces1 cup dry white wine 1 cup chicken broth 1 cup pitted green olives, halved2 tablespoons unsalted butter, cut into 2 pieces1 tablespoon lemon juice 1 tablespoon minced fresh chives
Before You Begin
If you want to keep this alcohol free, you can use an additional 1 cup of broth and 2 teaspoons of white wine vinegar or lemon juice in place of the 1 cup of wine.
Instructions
- Pat 6 trimmed chicken thighs dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons extra-virgin olive oil in large Dutch oven over medium heat until shimmering. Add chicken skin side down and cook until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, about 5 minutes longer. Transfer chicken to plate.
- Add 1 halved and thinly sliced onion, 12 smashed and peeled garlic cloves, and ¼ teaspoon salt to fat remaining in Dutch oven and cook, scraping up any browned bits, until onions are lightly browned, about 5 minutes. Add 2 bay leaves and 1 teaspoon crushed fennel seeds and cook until fragrant, about 30 seconds. Add 1 head green cabbage cut into rough 1½-inch pieces and remaining ½ teaspoon salt and cook, stirring occasionally, until cabbage is lightly browned, about 7 minutes.
- Stir in 1 cup white wine, scraping up any browned bits, and cook until wine is reduced by half, about 2 minutes. Stir in 1 cup chicken broth and 1 cup pitted green olives, halved. Place chicken on top of cabbage, skin side up. Bring to boil over high heat, then reduce heat to medium-low and simmer, covered, until chicken registers at least 175 degrees, about 20 minutes.
- Transfer chicken to serving platter. Increase heat to medium-high and simmer cabbage, uncovered, until liquid is slightly thickened and cabbage is fully tender, 3 to 5 minutes. Discard bay leaves. Stir in 2 tablespoons unsalted butter cut into 2 pieces, 1 tablespoon lemon juice, and remaining ¼ teaspoon pepper until butter is incorporated. Season with salt and pepper to taste. Transfer cabbage to serving platter with chicken. Sprinkle with 1 tablespoon minced chives and serve.
Time
1½ hoursYield
Serves 4Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
1¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
2 tablespoons extra-virgin olive oil
1 onion, halved and sliced thin
12 garlic cloves, smashed and peeled
2 bay leaves
1 teaspoon crushed fennel seeds
1 head green cabbage (2 pounds), halved, cored, and cut into rough 1½-inch pieces
1 cup dry white wine
1 cup chicken broth
1 cup pitted green olives, halved
2 tablespoons unsalted butter, cut into 2 pieces
1 tablespoon lemon juice
1 tablespoon minced fresh chives
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
1¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
2 tablespoons extra-virgin olive oil
1 onion, halved and sliced thin
12 garlic cloves, smashed and peeled
2 bay leaves
1 teaspoon crushed fennel seeds
1 head green cabbage (2 pounds), halved, cored, and cut into rough 1½-inch pieces
1 cup dry white wine
1 cup chicken broth
1 cup pitted green olives, halved
2 tablespoons unsalted butter, cut into 2 pieces
1 tablespoon lemon juice
1 tablespoon minced fresh chives
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
1¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
2 tablespoons extra-virgin olive oil
1 onion, halved and sliced thin
12 garlic cloves, smashed and peeled
2 bay leaves
1 teaspoon crushed fennel seeds
1 head green cabbage (2 pounds), halved, cored, and cut into rough 1½-inch pieces
1 cup dry white wine
1 cup chicken broth
1 cup pitted green olives, halved
2 tablespoons unsalted butter, cut into 2 pieces
1 tablespoon lemon juice
1 tablespoon minced fresh chives
Why This Recipe Works
Cabbage turns savory-sweet and silky as it braises with chicken thighs in this one-pot dish. A cup of wine in the braising liquid balances the flavors, while green olives bring pops of brininess and meaty texture. We sear the chicken thighs before braising them to crisp their skin. Stirring in lemon and butter at the end of cooking adds more brightness and turns the sauce glossy and luxurious.
Before You Begin
If you want to keep this alcohol free, you can use an additional 1 cup of broth and 2 teaspoons of white wine vinegar or lemon juice in place of the 1 cup of wine.
Instructions
- Pat 6 trimmed chicken thighs dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons extra-virgin olive oil in large Dutch oven over medium heat until shimmering. Add chicken skin side down and cook until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, about 5 minutes longer. Transfer chicken to plate.
- Add 1 halved and thinly sliced onion, 12 smashed and peeled garlic cloves, and ¼ teaspoon salt to fat remaining in Dutch oven and cook, scraping up any browned bits, until onions are lightly browned, about 5 minutes. Add 2 bay leaves and 1 teaspoon crushed fennel seeds and cook until fragrant, about 30 seconds. Add 1 head green cabbage cut into rough 1½-inch pieces and remaining ½ teaspoon salt and cook, stirring occasionally, until cabbage is lightly browned, about 7 minutes.
- Stir in 1 cup white wine, scraping up any browned bits, and cook until wine is reduced by half, about 2 minutes. Stir in 1 cup chicken broth and 1 cup pitted green olives, halved. Place chicken on top of cabbage, skin side up. Bring to boil over high heat, then reduce heat to medium-low and simmer, covered, until chicken registers at least 175 degrees, about 20 minutes.
- Transfer chicken to serving platter. Increase heat to medium-high and simmer cabbage, uncovered, until liquid is slightly thickened and cabbage is fully tender, 3 to 5 minutes. Discard bay leaves. Stir in 2 tablespoons unsalted butter cut into 2 pieces, 1 tablespoon lemon juice, and remaining ¼ teaspoon pepper until butter is incorporated. Season with salt and pepper to taste. Transfer cabbage to serving platter with chicken. Sprinkle with 1 tablespoon minced chives and serve.
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