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Chicken with Braised Red Cabbage and Fennel


This stove top braised chicken is so juicy and moist and I just love the licorice like fennel (sometimes called anise) and vibrant red cabbage.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons canola oil
  • 1 medium onion, coarsely chopped
  • 1 (3-pound) chicken, cut in eighths
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (10-ounce) bag shredded red cabbage, rinsed and dried
  • ½ head fennel, shredded
  • 2 cups chicken broth, more if necessary
  • 1 teaspoon dried thyme
  • Applesauce (optional)


1. Heat oil in a large sauté pan over medium heat. Add onions and sauté them for 5 minutes or until soft.

2. Season chicken with salt and pepper. Add chicken to the pan and brown for about 8 minutes on each side. Transfer to a bowl.

3. Add cabbage, fennel, broth, and thyme to the pan, mixing well. Bring to a boil. Return chicken to the pan, reduce the heat to a high simmer. Cover and cook for 15 minutes.

4. Transfer to a serving platter. Serve with Noodles with Poppy Seeds and applesauce, if desired.

Recipe courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010).

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