1 rotisserie chicken
3 tablespoons olive oil
6 slices meaty bacon, chopped
1 onion, finely chopped (about 1 ¼ cups)
1 bulb fennel, finely chopped (about 1 ½ cups), plus ½ cup fronds, chopped
2 tablespoons fresh thyme, chopped
Salt and pepper
½ cup white wine
½ cup chicken stock
½ cup whole milk or half-and-half
1 pound pappardelle
1 cup grated Parmigiano-Reggiano
¼ cup fresh dill sprigs, chopped
Bring a large pot of water to a boil for the pasta.
Pull the meat from the chicken (reserve the skin and bones for stock). Using your fingers or 2 forks, finely shred the meat.
In a large skillet, heat the oil, three turns of the pan, over medium-high. Add the bacon and cook, stirring occasionally, until the fat begins to render, 2 to 3 minutes. Add the onion, fennel bulb, thyme, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes. Add the chicken and cook, stirring often, until heated through, about 2 minutes. Add the wine and cook, stirring often, until absorbed, about 1 minute. Add the chicken stock and milk. Simmer the sauce, stirring often, until reduced slightly, 2 to 3 minutes.