Preheat oven to 350°.

Pat dry chicken thigh and brush with 1 tbsp olive oil. Add black pepper and Kosher salt. Bake in the oven for 1 hour. This can be done ahead of time to save time.

Using a small stock pot over high heat, fill 3/4 with water and add a pinch of salt. When water begins to boil add pasta and cook according to cooking directions.

Once the pasta is al dente, strain with a colander and toss with 1 tbsp of olive oil, set aside.

Using the same stock pot, wipe dry and over medium heat add 1 tbsp of olive oil. Saute onions for 3 minutes. Add carrots and cabbage cook until cabbage is translucent.

Pour in 2 cups of chicken stock. Add Old Bay and chopped fennel fronds.

Add chick thigh and pasta and allow all ingredients to simmer over low heat for 20 minutes.

Serve hot.