Chicken Fricassee with Red Cabbage

This is one of those recipes that just doesn't present itself well.  It is the kind of picture that I feel like I have to say "No, it really does taste great!"  With that said, I know by the picture you might not be inclined to make this, but it really does taste great!  With a simple list of ingredients you get a dinner of chicken pieces smothered in tender, sweet red cabbage.  This time I made it with chicken thighs, but we have done it with a whole cut up chicken before and the results were just as good.  If you are making this for a weeknight dinner, I would suggest going with only the thighs, because it is faster.  I am going to double the cabbage from now on because it cooks down a lot and for me that is the best part.

Chicken Fricassee with Red Cabbage:
click here for printable version
adapted from Essentials of Classic Italian Cooking by Marcella Hazan

2 cups onion sliced very thin
1/2 cup extra virgin olive oil
4 garlic cloves, peeled and minced
8 cups red cabbage, shredded (roughly 1 head of cabbage)
3-4 # chicken, cut up into 8 pieces OR 1.5# chicken thighs
1 cup dry red wine
salt and pepper, to taste

Put the onion, oil and garlic in a large saute pan over medium heat.  Cook until the garlic becomes a golden color.  Add the shredded cabbage.  Stir thoroughly, sprinkle with salt (roughly 1 1/4 teaspoons.)
Adjust heat to a simmer and cover.  Cook for 40 minutes, or until the cabbage is very tender and has reduced in bulk, stirring from time to time.

Wash the chicken pieces and pat dry, season with salt and pepper.
In another skillet,  over medium heat, heat 1 tablespoon olive oil.  Add chicken and brown on all sides.

Remove all of the chicken, EXCEPT for the breasts (if you are using a whole chicken), to the pan with the cabbage.  Add the wine and pepper.
Cover the pan, with the lid slightly ajar and cook at a slow simmer.  Turn the chicken over once in a while.  After 20 minutes add the breasts (if you are using a whole chicken.)  Continue cooking until the thigh registers 180 degrees and the breast 170 degrees, about 30-40 minutes.  
Remove chicken to a pan, and take the meat off the bones.  Add the meat back into the cabbage and stir to reheat.