I don't really know what the "classic" version of chicken cacciatore is. All I know is that this takes less than 20 minutes to put together, it tastes good, and it makes for some good leftovers. Shout out to my momma who used to make this when I was a kid!
4-6 boneless, skinless chicken breasts (use dark meat if you prefer, just bake a bit longer)
1 yellow onion, halved and sliced
2 bell peppers (any color), sliced
8 oz mushrooms, sliced
at least 2 cloves of garlic, chopped
1- 28oz can of crushed tomatoes in puree
1/2 a can of tomato paste
Any fresh or dried Italian-ish herbs 1-2 tsp. (herbs de provence, basil, parsley, thyme, rosemary, "italian seasoning")
Salt and pepper
Crushed red pepper
Preheat oven to 375. Place onions in the bottom of a casserole dish, then layer the chicken (season with salt and pepper), bell peppers and garlic, and mushrooms. In a bowl, mix together the crushed tomatoes, tomato paste, herbs, a couple pinches of salt, pepper, and crushed red pepper (as much or as little as you like). Pour the tomato mixture over the chicken and veggies, and bake for about an hour. I kinda mixed everything around and flipped the chicken after about 40 minutes. My oven tends to be on the cool side, so it takes me about 1hr 15 minutes.
No pics, again. Sorry!