Full disclosure, I'm not sure that I've ever had *real* chicken cacciatore, but I have to say that this recipe is one of my favorites! Something about it just spoke to me.
Saute onions and mushrooms in a big, deep pan. Throw in chicken (could be tenders, thighs, breasts, whatever). Add some garlic and herbs and keep flipping the chicken until it's a little brown on each side. Add a few big glugs of red and let it cook down for a bit.
Add either chopped tomatoes or canned crushed tomatoes.
At this point, it should simmer for a while...like long enough to have a class of wine and some cheese and crackers with your friends.
At some point, you can add olives and/or capers for additional saltiness.
Serve over rice or pasta or with fresh bread and something green like sauteed kale or steamed/roasted broccoli! Oh and lots of parm on top (says my husband).
Kind of adapted from these recipes: