I have a theory - my fish stew recipe would make a great chicken cacciatore, simply by removing the clam juice and all the fish meat, and replacing the juice with a cup of chicken broth and a pound of chicken thighs (and cooking the whole thing on low for 8 hours, rather than on high and then cooking the fish for 30 minutes on low).
My recipe consists of 28 oz of diced tomatoes (w juice), 6 oz tomato paste, 2 carrots, 2 stalks of celery, 2 cups of onion, 2 tsp Italian seasoning, 1 tsp red pepper flakes, 1 tsp sugar, 2 tbsp olive oil (I think I would leave this out too), 2 tbsp. red wine vinegar and 1/2 cup white wine (plus canned crabmeat, chopped clams, and a pound of white fish that get cooked at the end).
Would my transformation of fish stew into chicken cacciatore work?