Pat the chicken dry and season it with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.

Heat 2 teaspoons neutral oil in an ovenproof pot over medium-high heat. Add the chicken, skin-side down, in an even layer and cook without moving for 5 minutes until golden brown on the bottom. Once the chicken releases easily, flip it and cook for an additional 2 minutes. Transfer to a plate, leaving any fond in the skillet.

Add the diced onion to the pot and cook for 5 to 7 minutes until soft. Add the garlic and sauté for 1 minute until fragrant.

Add the canned white beans and 1 cup chicken stock. Bring to a boil. Taste and add salt and pepper if needed.

Arrange the chicken on top of the beans. Turn off the heat and transfer to the oven for 30 to 35 minutes or until the chicken reaches 165°F.

Bring a large pot of salted water to a boil. Cook the pastina according to package directions. Drain and set aside.

Remove the chicken from the oven and transfer the chicken to a plate.

Return the pot of beans to a rapid simmer over medium heat. Add the cream, cooked pastina, lemon juice, frozen peas, and fresh dill. Simmer for 5 minutes until the peas are bright green. Taste and add salt and pepper.

Arrange the cooked chicken on top of the creamy pastina. Serve with more fresh dill and lemon wedges. Enjoy!