Chicken Fricassee with Red Cabbage

Pat the chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper on all sides.

Heat ¼ cup of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid crowding, brown the chicken pieces for 4-5 minutes per side until golden, then transfer to a plate.

Add the remaining 1 tbsp of olive oil to the pot and reduce heat to medium.

Add the sliced onion and cook, stirring occasionally, for 5 minutes until it begins to soften and become translucent.

Stir in the garlic pieces and cook for 1 minute until fragrant.

Add the shredded red cabbage and stir well to combine with the onions and garlic, cooking for 3-4 minutes.

Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Return the browned chicken pieces to the pot, nestling them into the cabbage mixture.

Reduce heat to medium-low, cover the pot, and simmer gently for 20-25 minutes until the chicken is cooked through and the cabbage is tender.

Taste and adjust seasoning with additional salt and freshly ground black pepper as needed before serving.