- Pat 6 trimmed chicken thighs dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons extra-virgin olive oil in large Dutch oven over medium heat until shimmering. Add chicken skin side down and cook until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, about 5 minutes longer. Transfer chicken to plate.
- Add 1 halved and thinly sliced onion, 12 smashed and peeled garlic cloves, and ¼ teaspoon salt to fat remaining in Dutch oven and cook, scraping up any browned bits, until onions are lightly browned, about 5 minutes. Add 2 bay leaves and 1 teaspoon crushed fennel seeds and cook until fragrant, about 30 seconds. Add 1 head green cabbage cut into rough 1½-inch pieces and remaining ½ teaspoon salt and cook, stirring occasionally, until cabbage is lightly browned, about 7 minutes.
- Stir in 1 cup white wine, scraping up any browned bits, and cook until wine is reduced by half, about 2 minutes. Stir in 1 cup chicken broth and 1 cup pitted green olives, halved. Place chicken on top of cabbage, skin side up. Bring to boil over high heat, then reduce heat to medium-low and simmer, covered, until chicken registers at least 175 degrees, about 20 minutes.
- Transfer chicken to serving platter. Increase heat to medium-high and simmer cabbage, uncovered, until liquid is slightly thickened and cabbage is fully tender, 3 to 5 minutes. Discard bay leaves. Stir in 2 tablespoons unsalted butter cut into 2 pieces, 1 tablespoon lemon juice, and remaining ¼ teaspoon pepper until butter is incorporated. Season with salt and pepper to taste. Transfer cabbage to serving platter with chicken. Sprinkle with 1 tablespoon minced chives and serve.
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