From Star Tribune November 28, 2010
3 tbsp olive oil
1 medium onion, coarsely chopped
3 pounds chicken pieces
1 tbsp kosher salt
1 tsp freshly ground pepper
10 oz. shredded red cabbage
½ head fennel, shredded
2 cups chicken broth
1 tsp dried thyme
12 oz. wide egg noodles
3 tbsp butter
1 tbsp poppy seeds
Heat oil in large sauté pan over medium heat. Add onions and sauté for 5 minutes until soft.
Season chicken with salt and pepper. Add chicken to pan and brown for about 8 minutes on each side. Transfer to bowl.
Add cabbage, fennel, broth, and thyme to pan, mixing well. Bring to boil. Return chicken to pan, reduce heat to high simmer. Cover and cook for 15 minutes. Transfer to serving platter.
Meanwhile, cook noodles according to package directions and drain well. Transfer to serving bowl and toss well with butter and poppy seeds. Serve with chicken and cabbage.