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.