TERESA'S HEARTY CHICKEN CACCIATORE

Steps:

• Heat the olive oil in a large nonstick skillet over medium heat, and cook and stir the pancetta until it begins to turn dark brown, 5 to 8 minutes. Remove the pancetta pieces from the skillet with a slotted spoon and set aside.
• Mix the flour, Italian seasoning, and red pepper flakes in a shallow bowl.
• Press the chicken thighs into the flour mixture, tapping off any loose flour.
• Brown the chicken thighs in the skillet with the oil and pancetta drippings, 8 to 10 minutes per side. Transfer the chicken thighs to a platter and keep warm.
• Cook and stir the green bell pepper, sweet onion, and portobello mushrooms in the same skillet until the onion turns translucent, about 8 minutes.
• Stir the basil, garlic, tomato paste, diced tomatoes with their juice, and red wine into the sauce.
• Bring the sauce to a boil, and return the chicken and pancetta to the sauce. If sauce does not almost cover the chicken pieces, mix in more dry red wine.
• Reduce heat to low, and simmer the chicken and sauce until the chicken thighs are tender and no longer pink inside, 35 to 50 minutes.
• If you prefer a thicker sauce, whisk cornstarch with water and 1 tablespoon of the sauce, and stir the mixture into the skillet until thickened.
• About 15 minutes before serving time, bring a large pot of lightly salted water and bring to a boil.
• Stir in the rigatoni and return to a boil. Cook uncovered over medium heat, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 13 minutes; drain.
• To serve, transfer the cooked rigatoni to a large platter and top with the chicken thighs.
• Generously ladle sauce over the chicken and pasta, and sprinkle the dish with Parmesan cheese, salt, and black pepper. Serve any extra sauce on the side.