While chicken cacciatore is traditionally served over rice, pasta, or polenta, continue the garden theme with mashed potatoes or spaghetti squash instead.
Boil water in a small pot. Cut an “X” in the bottom of each tomato and carefully submerge them in the water for 60 seconds. Drain tomatoes and run under cold water to cool them down enough to handle. Peel and discard skin, then chop tomatoes and set aside.
Pat dry chicken and season with salt and pepper. Heat oil over medium-high in a large Dutch oven (or a tall oven-proof pan). Cook until browned all over, about 5 minutes per side. Remove chicken from pan and sauté onion and peppers until softened, about 7 minutes, then add garlic and stir for 1 minute. Carefully pour in wine and bring to a simmer, loosening any bits from the bottom. Add tomatoes along with herb sprigs and a bit more salt and pepper to taste. In a small bowl, mix cornstarch and water, then stir into the vegetables. Cook until simmering again.
Heat oven to 350 F. Nestle chicken pieces into the vegetables and place uncovered on middle rack in oven. Bake about 30 minutes, until chicken is cooked through and sauce is slightly thickened. Discard herb sprigs. Serve over mashed potatoes.
Per serving: 402 calories, 22 grams fat (6 grams saturated fat), 83 milligrams cholesterol, 185 milligrams sodium, 23 grams total carbohydrates, 3 grams fiber, 24 grams protein.
