- extra virgin olive oil
- 1/4 pound pancetta (Italian bacon), thickly sliced
- 1/2 cup all-purpose flour
- 1 tablespoon dried Italian herb seasoning
- 1 tablespoon red pepper flakes
- 6 chicken thighs with skin and bone
- 1 small green bell pepper, chopped
- 1 small sweet onion, diced
- 1 pound baby portobello mushrooms, sliced
- 1/2 cup chopped fresh basil
- 3 cloves garlic, chopped
- 3 tablespoons tomato paste
- 1 (28 ounce) can diced tomatoes with juice
- 1/2 cup dry red wine, or more to taste
- 1 tablespoon cornstarch (optional)
- 2 tablespoons water (optional)
- 1 (16 ounce) package rigatoni pasta
- freshly shredded Parmesan cheese to taste
- salt and ground black pepper to taste
- 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.
03/31/2018
recipepes.com
Teresa's Hearty Chicken Cacciatore, recipe
PT15M
PT1H
5
455 calories