Not really, because this classic chicken cacciatore is cook (entirely) on the stovetop. However, after seeing how my mother-in-law prepares rabbit cacciatore, I decided to do precisely the same thing for my chicken cacciatore. I place the pan in the broiler (oven) for the last 10 to 15 minutes -- and it gives it a deeper color and a bit more crunch on the chicken's skin.  Yum!