Chicken Soup

Pat the chicken thighs dry with a paper towel. Season the chicken with salt, pepper and italian seasoning.

To a heavy bottomed stock pot or dutch oven add olive oil to coat the bottom. On medium high heat cook chicken skin side down. Flipping after 4 minutes. Cook until internal temperature reaches 165ºF and juices run clear. Remove from the pan. Discard bones and skin, shred and set aside.

To the same pan on medium low heat add shallots, fennel bulb and carrots. Cook for 2 minutes. Add in celery and fennel stalks. Make a small hole so the base of the pot is exposed. Place meyer lemons halves face side down. Sear for three minutes until a golden crust begins to form. Remove from the pan.

Season the shallots, fennel, carrots and celery with salt, pepper, tumeric and aleppo pepper. Stir

Add garlic and leeks. Cook for 2 minutes until garlic is fragrant.

Squeeze in the juice charred lemon halves and pour in dry white wine.

Simmer and reduce the wine by 50%.

Add shredded chicken back into the pot. Pour in chicken broth. Drop in tarragon sprigs and bay leaves. Cover and Simmer for 15-20 minutes.

Uncover, remove the herbs. Add peas and freshly chopped herbs. Cook for 2 minutes. Season to taste 

Once peas are thawed, serve the soup over the pasta. Garnish with extra herbs, drizzle of olive oil, freshly cracked black pepper and a dollop of creme fraiche