Napa cabbage is one of those vegetables that transforms completely under heat — it goes from crisp and mild to silky and sweet in the same pan. Paired with fennel from Gray Farms and bone-in chicken thighs, this is a one-pan dinner that tastes like it took all day.
Ingredients
For the braise:
4 bone-in, skin-on chicken thighs (Abundant Pastures)
1 small head Napa cabbage, cut into thick wedges (Gray Farms Organics)
1 large fennel bulb, sliced ¼-inch thick, fronds reserved (Gray Farms Organics)
1 medium yellow onion, thinly sliced
4 garlic cloves, smashed
1 cup dry white wine or dry vermouth
1 cup chicken stock
2 tbsp olive oil
1 tbsp unsalted butter
1 tsp fennel seed
Flaky salt and black pepper
Fresh fennel fronds, for finishing
Instructions
Season and sear the chicken. Pat chicken thighs dry and season generously with salt and pepper on both sides. Heat olive oil in a wide, heavy-bottomed braising pan or Dutch oven over medium-high heat. Lay the thighs skin-side down and cook undisturbed for 7–8 minutes until the skin is deep golden and releases easily. Flip and sear 2 more minutes. Transfer to a plate.
Build the base. Pour off all but 1 tablespoon of fat from the pan. Add butter and reduce heat to medium. Add onion, fennel slices, and fennel seed. Cook, stirring occasionally, for 8–10 minutes until softened and beginning to caramelize at the edges. Add garlic and cook 1 more minute.
Deglaze and add cabbage. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 3 minutes. Nestle the cabbage wedges into the pan, cut-side down, and pour in the chicken stock. Season lightly with salt.
Braise. Return the chicken thighs to the pan, skin-side up, resting on top of the vegetables. The skin should sit above the liquid. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30 minutes. Remove the lid and cook an additional 10 minutes to crisp the skin back up.
Finish and serve. Taste the braising liquid and adjust seasoning. Scatter fennel fronds over the top. Serve directly from the pan with crusty bread to soak up the juices.
Farms in this recipe: Gray Farms Organics (Napa cabbage, fennel), Abundant Pastures (chicken)
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