Google chicken cacciatore and you'll find recipes variously calling (aside from chicken) for carrot, capsicum, celery, brown sugar, balsamic vinegar, anchovy fillets, rosemary, flour, capers, basil, parsley and olives, among other ingredients. If I kept searching I'd probably find one with pineapple in it, from the 1960s. But then again, everything in the 1960s had pineapple in it.
All of which is fine, apart from the pineapple of course, but personally I prefer chicken cacciatore to feature just the bird and mushrooms, accompanied with tomato and a few herbs. Like this:
Brown a chopped onion and a scored garlic clove in oil. Remove from pan. In the same pan, fry one kilogram of skin-free chicken pieces on the bone until browned. Place chicken pieces in a casserole. Place the cooked onions and garlic over the chicken.
Into the same pan, place a can of diced tomatoes, half a cup each of white wine and chicken stock and one-inch sprigs each of fresh thyme and oregano. Bring it to the boil and simmer five minutes. Add pepper liberally; salt less so if the stock is salted.
Now pour the tomato and mushroom sauce over the chicken. Bake forty-five minutes. Your house will smell exactly as a house should in one of the coldest Mays in Melbourne for nearly thirty years.
Serve your steaming, aromatic casserole with sides of creamed spinach, mashed potatoes flecked with quartered black olives and fresh crusty bread. Drink this.
Cacciatore: It., lit. "hunter," from pp. of cacciare "to hunt, chase," from V.L. *captiare (see catch).
Funny how words find each other again. The first syllable of the Italian word sounds like our word 'catch' and in fact they share a common origin from Roman days. V. L. being vulgar Latin. From the street.
(Etymology from one of my favourite websites, the Online Etymology Dictionary. Don't go there. You'll lose hours of your life.)