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Bacon, peas and fennel add extra flavor to an easy, creamy chicken ragu that's tossed with pappardelle pasta.
Pull skin from chicken and remove chicken from bones. Pull or chop meat into small pieces.
Heat a large pot of water to boil for pasta.
Heat a large deep skillet or Dutch oven over medium-high heat, add EVOO, 2 turns of the pan, add pancetta or bacon and render 2-3 minutes, add fennel and onions and soften a few minutes, add garlic, lemon zest and thyme, salt and pepper. Add wine and let it absorb, add the stock and reduce heat a bit. Add cream and stir, add peas and heat through, about 2 minutes, add lemon juice and chicken and simmer over low heat.
Cook pappardelle to 1 minute less than package directions to al dente in salted water. Reserve ½ cup salty water. Drain pasta and toss with butter and a bit of water, cheese, half the ragu, toss, adjust salt and pepper. Arrange pasta in bowl or shallow dinner bowls and top with remaining ragu, cheese, parsley, mint and fronds.