I totally skip the step where you brown the chicken. I use shredded rotisserie chicken. Take out this part,

• Return bacon and chicken to pan (chicken should fit snugly in a single layer); pour in water to barely cover chicken. Bring to a simmer. Reduce heat to medium-low and set lid askew. Cook until chicken is tender, 45–60 minutes.
• Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.

And then follow the recipe. It is SOOOO good! https://www.bonappetit.com/recipe/pappardelle-with-chicken-ragu-fennel-and-peas