The possibilities of chicken cacciatore are truly endless—the only given is the chicken—but here are two variations to get you started.
Chicken cacciatore may be one of the most perplexing dishes I've ever encountered. As far as I can tell, it doesn't really exist. I know that sounds nuts, becausechicken cacciatore exists. But, after analyzing dozens upon dozens of recipes, what I've come to realize is that there is no single common thread from one version to the next that we can say clearly defines the dish.
You do have a critical choice when searing those legs, though: You can do it with or without a dredging of flour. I ended up going both ways in my recipes. In the brighter version with sweet bell peppers, I left out the flour because I didn't want it gumming up that summery vegetable flavor. But in the earthier mushroom one, I used it; it gives the dish an even heartier, rib-sticking quality that I crave in cold weather. Know, though, that you're free to use it or not, depending on your own priorities, in any cacciatore recipe.
For the mushroom version, I add the mushrooms to the pan first, since they need to brown well for best flavor, and they can't do that if they're sharing space with onions and other aromatics. The mushrooms will initially release their liquid, which you can use to scrape up the fond from the bottom of the pan. Then, as the pan dries, they'll begin to brown.
I also worked in a couple of sprigs of rosemary and a bay leaf, which I discarded later. Thyme and sage are two other great options for the cacciatore multiverse.
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