I made the Chicken Cacciatore recipe from recent Gourmet's 65th anniversary issue and would like to get a little more umph in it but not spice (hot) it up--want to serve to those with mild palates. I was thinking of adding fresh Basil--but when--at the end, add some leaves (chiffonade(sp?) or add earlier (while sauteeing vegetables)--I added mushrooms and red, yellow and orange bell peppers to recipe--worked at real well. Any other suggestions to add? It was a good result without "spice" but would like to add a dimension. TIA.