Step 1
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.
Step 2
Mix the flour Italian seasoning and red pepper flakes in a shallow bowl.
Step 3
Press the chicken thighs into the flour mixture tapping off any loose flour.
Step 4
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.
Step 5
Cook and stir the green bell pepper sweet onion and portobello mushrooms in the same skillet until the onion turns translucent about 8 minutes.
Step 6
Stir the basil garlic tomato paste diced tomatoes with their juice and red wine into the sauce.
Step 7
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.
Step 8
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.
Step 9
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.
Step 9
About 15 minutes before serving time bring a large pot of lightly salted water and bring to a boil.