In a large pot heat the oil. Add the onion and celery and cook till soft and translucent. Next add the carrots and cook till slightly caramelised. Pour in the orange juice and cider and bring to the boil. Add the thyme and bay leaf and leave to reduce for a further 20 minutes. Add the chicken and enough water to cover. Bring back to the boil then reduce the heat. Place a lid on top and leave to simmer for 2 hours until cooked through with no pink showing. The chicken will become very tender and should fall apart slightly. Finally 10 minutes before the end of cooking add the cabbage and cook till tender. Season well and add the chopped parsley as a garnish. Tastes great served with a warm crusty roll. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.