Ingredients

• 2 tablespoons olive oil

• 4 ounces pancetta or guanciale, finely chopped

• 2 medium garlic cloves

• 2 pounds bone-in, skin-on chicken thighs

• 1 teaspoon sea salt, plus more to taste

• 1/2 teaspoon black pepper, plus more to taste

• 1 1/2 cups Sofrito

• 6 tablespoons dry white wine

• 2 cups organic chicken stock

• 2 leek leaves (from 1 leek) or 2 scallions

• 2 rosemary sprigs

• 1 fresh bay leaf

• 1/2 cup heavy cream or half-and-half

• 1 cup frozen sweet peas, thawed

• 12 ounces uncooked dried fettuccine or 16 ounces fresh fettuccine

• 1 1/2 ounces Parmesan cheese (about 1/3 cup), grated

• 1 1/2 tablespoons unsalted butter

• 1 teaspoon lemon zest

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 stalks celery

• 1 medium yellow onion

• 1 medium carrot

• 1/2 bunch fresh flat-leaf parsley leaves (about 1 cup)

• 1/4 cup olive oil