To serve, use a wooden spoon to scoop generous portions of chicken, peppers, and plenty of rustic red sauce over pasta, rice, or noodles. Spoon extra sauce from the edges of the dish over each serving.
For picky eaters, you can swap the green bell pepper for red or yellow peppers, which are a bit sweeter, or dice the peppers smaller so they ‘hide’ more easily in the sauce. If your family really dislikes peppers, you can leave them out and still have a tasty, saucy chicken dish.
For a slightly richer version, add a handful of sliced mushrooms (fresh or well-drained canned) to the dish along with the peppers—this keeps the feel of classic cacciatore while still being simple. You can also stir in a small handful of sliced black olives during the last 10
