Recipe by Atlanta Fowler | Gevity Rx

PREP TIME 20 mins | COOK TIME 50 mins 



  • 2 tbsp unsalted butter
  • 1 medium brown  onion
  • 1 small green cabbage 
  • 8 baby potatoes
  • 4 large cloves garlic
  • 1/4 cup Populate Body Glue
  • 1 tbsp honey
  • 1 tsp freshly ground black pepper
  • 1kg free-range chicken thighs 
  • 2 tbsp EVOO
  • 1/2 cup dry white wine or filtered water (works fine with water, wine is nice, though)
  • Finely chopped fresh coriander or chives, for garnish


  • Preheat oven to 180c
  • Place the butter in a small bowl and let sit at room temperature until softened. Add 1/4 cup Populate Body Glue, 1 tablespoon honey, and 1 teaspoon black pepper to the bowl of butter, smash and mix until combined. Spread 1/4 cup of the Populate mixture all over the chicken thighs.
  • Halve and thinly slice the onion. Cut the cabbage through into wedges about 1/2-inch thick slices Thinly slice 4 large garlic cloves. Chop the potatoes into 8ths.
  • Heat the olive oil in a large Dutch oven over medium heat.  Add the chicken and cook undisturbed until the skin is browned and caramelized, about 4 minutes. Flip the chicken and continue to cook until the second side is golden brown, about 2 minutes more. Using tongs, transfer the chicken to a plate skin-side up (they will not be cooked through at this point)
  • Add the onion to the fat in the pot and cook, stirring occasionally, until deeply fragrant and lightly browned, about 1 minute. Add the cabbage and cook, stirring often, until the cabbage is golden brown in spots and wilted by half, about 7 minutes. Add the garlic and remaining Populate mixture and cook, stirring occasionally, until the garlic is fragrant and the butter is melted, about 1 minute.
  • Add 1/2 cup dry white wine or water. Cook, scraping up any browned bits from the bottom of the pot, until the smell of alcohol burns off, about 2 minutes. Add the potatoes then turn off the heat.
  • Return the chicken to the pot, placing them on top of the cabbage; pour in any accumulated juices on the plate. Transfer the pot to the oven and bake until the chicken is cooked through and the cabbage is wilted by half, about 40 minutes. 
  • Serve sprinkled with herbs of choice.