Heat the olive oil and butter over medium-high heat in a large sauté pan. Add the chicken thighs, skin side down, and sauté until browned, about 15 minutes.

Turn the chicken over, and then add the fresh thyme, chicken stock, white wine and shallots to the sauté pan. Cover the sauté pan and reduce the heat to low. Braise the chicken over low heat for 50 minutes to one hour.

When the chicken thighs are done, remove them from the braising liquid and place them on a plate. Cover the plate with foil to keep the chicken thighs warm.

Pour the braising liquid through a strainer and into a saucepan to strain out the solids. Keep the braising liquid warm and serve it as a sauce with the chicken thighs or use the liquid to toss with the pappardelle pasta.

To make the pappardelle, bring 3 cups of water to a boil in a stockpot. Add the fresh peas and blanch them in the boiling water one minute. Remove the peas from the hot water and drain.

Bring another 6 cups of water to a boil in a stockpot. When the water boils, add the pappardelle. Reduce the heat to medium and cook the pappardelle until ‘al dente,’ about 10 minutes.

Drain the pappardelle, and then place the pappardelle into a large bowl.

Add the peas, butter, thyme and parmesan to the pappardelle. Toss the peas with the pasta. Add some of the chicken braising liquid to the pappardelle if you desire.

Season the pasta with salt and black pepper.

Serve the chicken thighs and bowl of pappardelle family style.