Quick, easy and inexpensive.
You will need:
Boneless skinless chicken thighs
A smallish head of cabbage
Fat of choice
Chop the cabbage and onion. Set aside.
Heat your fat of choice in the skillet. Add the chicken thighs and brown on each side. Remove from skillet and set aside. Add the cabbage and onion and sauté until the cabbage begins to wilt. Stir in some tomato paste and thyme. Let cook for a minute and then add enough chicken broth to cover the bottom of the skillet with about half an inch of broth. Settle chicken thighs on top, cover, and let cook until chicken thighs are done. Season with pepper.