Brown the chicken: In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Season the chicken thighs with salt and pepper, then brown them on all sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.

Sauté the onions and garlic: In the same pot, add the diced onion and garlic. Cook for 5-7 minutes until softened and fragrant.

Add the cabbage and broth: Stir in the chopped cabbage and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Simmer the stew: Return the browned chicken to the pot. Add the fresh thyme or rosemary, and season with salt and pepper. Cover the pot and let the stew simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Finish with cream: Stir in the heavy cream and let the stew simmer for an additional 5 minutes to thicken slightly.

Serve: Garnish with fresh parsley and serve hot.