Comforting Chicken and Cabbage Stew with Potatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 90 minutes

Quick Ingredients

• 2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs (6–8 pieces)
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 medium yellow onions, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 6 cups (1.4 L) low-sodium chicken broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
• 1 small green cabbage (about 1 1/2 lb / 680 g), cored and sliced
• 1 tsp dried thyme (or 1 tbsp fresh)
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley

Do This

• 1) Season chicken with salt, pepper, and paprika.
• 2) Brown chicken in olive oil over medium-high heat, 4–5 minutes per side; transfer out.
• 3) Sauté onions 6 minutes; add garlic 30 seconds; stir in tomato paste 1 minute.
• 4) Add broth, thyme, and bay; scrape up browned bits. Return chicken.
• 5) Simmer covered on low 25 minutes; add potatoes and simmer 20 minutes.
• 6) Add cabbage; simmer covered 15–18 minutes until tender and chicken is 165°F (74°C).
• 7) Stir in vinegar, adjust seasoning, top with parsley, and serve hot.

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Why You’ll Love This Recipe

• Deeply comforting: tender chicken, buttery potatoes, and sweet cabbage in a savory broth.
• One-pot dinner: simple technique, minimal dishes, big payoff.
• Flexible: works with different chicken cuts and whatever herbs you have.
• Even better the next day: the flavors meld beautifully as it rests.

Grocery List

• Produce: 2 yellow onions, 4 garlic cloves, 1 small green cabbage, 1 1/2 lb Yukon Gold potatoes, fresh parsley (optional but recommended)
• Meat: 2 1/2 lb bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• Pantry: olive oil, low-sodium chicken broth, tomato paste, dried thyme, bay leaves, smoked paprika, kosher salt, black pepper, apple cider vinegar

Full Ingredients

Chicken & Seasoning

• 2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs (6–8 pieces)
• 2 tsp kosher salt (or 1 1/4 tsp fine sea salt)
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil

Vegetables

• 2 medium yellow onions, diced (about 2 cups / 300 g)
• 4 garlic cloves, minced
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) chunks
• 1 small green cabbage (about 1 1/2 lb / 680 g), cored and sliced into 1/2-inch ribbons

Broth, Herbs & Finishing

• 1 tbsp tomato paste
• 6 cups (1.4 L) low-sodium chicken broth
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 2 bay leaves
• 1 tbsp apple cider vinegar (added at the end)
• 2 tbsp chopped fresh parsley (for serving)

Step-by-Step Instructions

Step 1: Prep the vegetables and season the chicken

Dice the onions, mince the garlic, cut the potatoes into 1-inch chunks, and slice the cabbage into ribbons. Keep the potatoes and cabbage separate so you can add them at the right times.

Pat the chicken dry with paper towels (this helps it brown). Season all over with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika.

Step 2: Brown the chicken for deeper flavor

Set a large, heavy pot or Dutch oven (5 1/2 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Add chicken skin-side down in a single layer (work in batches if needed). Cook 4–5 minutes skin-side down until deeply golden, then flip and cook 3–4 minutes on the second side. Transfer chicken to a plate.

If there’s excess fat in the pot, carefully pour off all but about 1 tbsp.

Step 3: Sauté the onions and garlic

Reduce heat to medium. Add the diced onions and cook, stirring occasionally, until softened and lightly golden, about 6 minutes.

Add the minced garlic and cook just until fragrant, about 30 seconds.

Step 4: Toast the tomato paste and build the stew base

Stir in 1 tbsp tomato paste and cook for 1 minute, stirring constantly. This quick step takes the raw edge off and adds a richer, rounder flavor to the broth.

Pour in 6 cups chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot (those are pure flavor).

Add 1 tsp dried thyme and 2 bay leaves.

Step 5: Simmer the chicken until it’s tender

Return the chicken (and any juices on the plate) to the pot, nestling the pieces into the broth. Bring the stew to a gentle simmer over medium heat, then reduce to low.

Cover and simmer gently for 25 minutes. You want a quiet simmer, not a hard boil, so the chicken stays juicy.

Step 6: Add potatoes, then cabbage, and finish cooking

Add the potatoes to the pot, cover again, and simmer on low for 20 minutes, or until the potatoes are starting to turn tender when pierced with a fork.

Stir in the sliced cabbage (it will look like a lot at first). Cover and simmer for 15–18 minutes, stirring once or twice, until the cabbage is silky-tender and the potatoes are fully cooked.

Check doneness: the chicken should register 165°F (74°C) in the thickest part (avoid touching the bone with the thermometer). For thighs, a slightly higher temperature (up to 175°F / 79°C) is also great for tenderness.

Step 7: Brighten, season, and serve

Turn off the heat. Remove and discard the bay leaves. Stir in 1 tbsp apple cider vinegar to brighten the stew and balance the richness.

Taste the broth and add more salt and pepper if needed. Ladle into warm bowls, making sure each serving gets chicken, potatoes, and plenty of cabbage. Finish with 2 tbsp chopped parsley.

Pro Tips

• Pat the chicken dry before browning: dry skin browns faster and builds better flavor in the pot.
• Keep the simmer gentle: a hard boil can make chicken tougher and turn potatoes crumbly.
• Cut potatoes evenly: 1-inch chunks cook in the same window as the cabbage finishing time.
• Use vinegar at the end: adding it late keeps the flavor fresh and lively (and prevents it from cooking off).
• Prefer a thicker stew? Mash a few potato chunks against the side of the pot and stir them back in.

Variations

• Smoky bacon version: cook 4 slices chopped bacon first, remove, then brown the chicken in the bacon fat; stir bacon back in at the end.
• Caraway cabbage twist: add 1/2 tsp caraway seeds with the thyme for a gently earthy, old-world flavor.
• Spicy and warming: add 1/4 to 1/2 tsp crushed red pepper flakes with the garlic.

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until piping hot and the chicken reaches 165°F (74°C).

For make-ahead: this stew tastes even better the next day. You can also chop the onions, garlic, potatoes, and cabbage up to 24 hours in advance; store potatoes submerged in cold water in the fridge (drain well before using) and keep cabbage in a separate container.

Freezing: freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. (Cabbage softens more after freezing, but the flavor stays great.)

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 32 g protein, 18 g fat, 32 g carbohydrates, 5 g fiber, 780 mg sodium.