We love Cacciatore, I make it it often, but with a twist.
I dice up boneless-skinless chicken thighs into bite size pieces, brown it along with some garlic, mushrooms, sweet red peppers, sweet onions and deglaze the pot with stock.
Pour in some marinara (I've always got some homemade in the deep freeze), simmer for awhile and it's dinner time.
DH likes rigs the best over any other pasta, but it's good with just bread too.
Rock, I think I may try this with capers too, I've never done that.
I have seen recipes that also include carrots and celery. Some times I'll omit the `shrooms if I don't have any and want a quick meal. But I've always got onions in the pantry and sweet red peppers chopped up and in the deep freeze from when they were on sale, waiting for me anytime of year.
There are as many ways to make cacciatore as there are kitchens
each one different and unique.