8 ounces of pappardelle (8 ounces of fettuccine or tagliatelle would be good)
To taste, kosher salt and freshly ground pepper
For garnish, finely chop herbs (basil or parsley, or even tarragon).
Preheat oven to 325°F
Use paper towels to dry the chicken thighs. Season with salt and pepper. In a large Dutch oven, heat a few drops of oil over medium-high heat to high. Cook the chicken in the pot for about 5 minutes, turning it occasionally. Transfer the chicken to a plate.
Sauté the onions until softened, approximately 6-8 minutes. Stir in the garlic for another 30 seconds. Stir in the wine. Continue to cook for 5 minutes, stirring vigorously. Bring to boil the chicken with juices and stock.
Cover the pot with aluminum foil and bake in the oven. Cook the chicken for one hour until it is tender. Transfer the chicken to bowl. Cover the chicken with aluminum foil, and then shred it.
Bring the braising liquid up to a simmer on medium heat. Continue to simmer the cream until it is thick enough that the back of a spoon can be held, approximately 15 minutes. Reduce heat to low. Season the lemon zest with salt and pepper. Add the shredded chicken.
Bring a large saucepan of salted water over high heat to boil. Mix in the pappardelle. Cook for 6-8 minutes. Add the noodles to the chicken mixture and drain them. Toss to coat. To allow the flavors to blend, heat on low for a few minutes. Season with salt and pepper to taste.