I learned to make Cacciatore from the most obnoxious Italian chef I've ever worked for. This man was vile, but he could cook. This is a rather simple dish that I've changed up a bit and added my own culinary life experiences to. The sauce is to die for. What you get is more like chicken stock with a tomato base than a marinara sauce. This recipe is also intended to be used as a next day leftover guide. Now you can eat it right out of the oven and have a great meal. Or you can let it cool and shred the meat and thicken the sauce a little and mix everything up in a sauce pan and serve it over pasta. Both are good. Or make the recipe as is and only eat half, then have a whole second meal ready and waiting to be re-heated. Oh, I do use store bought marinara when I don't have the time to make it from scratch. I find there is no shame here. Just use a good brand.