Chicken Cacciatore, though not always thought of as a stew, has the characteristics of one; chicken is paired with vegetables in a rich, thick broth. The mixture is then spooned over al dente linguine.
I thought this was really disappointing. It didn't have much flavor and just generally came out mediocre.
To Souseki: If you are interested in a fabulous chicken cacciatore recipe that is even better the next day and I have had hundreds of compliments on it, please let me know. I will search for the one you are interested in, though, but I think that particular magazine went down in the Iowa flood--I will check if you are interested.
I have the recipe of Chicen Cacciatore 101 from your magazine, but missing the how-to section. It calls for preparing the skin separately, and doesn't have green peppers, and uses dry white wine. I made it once, and it was fantastic. Now, I am searching for the complete recipe again and can't find it on Martha's web site. Can someone help?