I would never order chicken cacciatore on a menu. Never. But I do like to make this home-style stew. It’s fast and great with rice or pasta. Cacciatore means “hunter” in Italian and it is a simple chicken stew cooked with tomatoes and herbs. I like to brown the chicken first in a frying pan. I usually use thigh leg portions or just thighs. Drain off the fat and add diced onions, diced red peppers, and a splash of red wine if you have it. Then I add polish kielbasa, yes, cut on the diagonal. There are a lot of super-salty and bad-for-you brands of this sausage so try to go as high-quality as you can (I used Coleman Natural Foods). Any sausage will do but this type of sausage has a particular flavor that I remember from my childhood so I always use it. Add a can of crushed or diced tomatoes. Add a little chicken stock and let it simmer until the broth is the way you like it. Salt and pepper to taste. I usually re-crisp the skin by placing the pan in the oven before serving with rice. This is a great meal when you might be on the run, because it reheats well. Garnish with parsley, thyme or your favorite herb.