Meaty main course: hunter’s chicken and chicken sloppy joes

For all your protein and tasty last-minute-dinner needs, these two chicken recipes deliver.

Hunter's chicken, also known as chicken cacciatore, is a classic way of braising chicken in a hearty tomato sauce. Mushrooms are usually added for deeper flavour. To get a jump-start on the dish, use bottled tomato sauce with mushrooms. Dinner will be ready in under an hour.

Prep time 15 min

Cook time 45 min

Serves 4

• 30 ml (2 tbsp) olive oil
• 1.5 kg (3 lbs) bone-in chicken parts
• 3 ml (3/4 tsp) salt
• 1 ml (1/4 tsp) freshly ground black pepper
• 500 ml (2 c) frozen mixed bell pepper strips
• 1 onion, sliced
• 6 garlic cloves, sliced
• 1 jar (800 g/26 oz) tomato sauce with mushrooms

1. Heat the oil in a large pot over medium-high heat. Sprinkle the chicken with the salt and pepper and add to the pot. Cook, turning occasionally, until the chicken is browned, about eight minutes. Transfer the chicken to a plate.
2. Add the pepper strips, onion and garlic to the pot and cook, stirring occasionally, until the vegetables start to soften, four to five minutes.
3. Add the chicken and sauce. Reduce the heat to medium-low, cover and simmer until the chicken is very tender, 30 to 35 minutes.

For more kick, stir in a pinch of crushed red-pepper flakes when you sauté the vegetables. Serve with wide egg ­noodles to round out the meal.

Serving sloppy Joes on buttermilk biscuits definitely one-ups the more ubiquitous hamburger rolls. Biscuits are sweeter and richer, and the cheese melts right into them.

Prep time 10 min

Cook time 20 min

Serves 4

• 1 pkg (462 g/16.3 oz) big buttermilk biscuits
• 250 ml (1 c) shredded sharp cheddar cheese (about 125 g/4 oz)
• 15 ml (1 tbsp) canola oil
• 2 garlic cloves, minced
• 250 ml (1 c) chopped onion
• 250 ml (1 c) seeded and chopped green pepper
• 500 g (1 lb) ground chicken
• 5 ml (1 tsp) chili powder
• 250 ml (1 c) ketchup
• 30 ml (2 tbsp) dark brown sugar
• 1 ml (1/4 tsp) salt

1. Prepare the biscuits according to the package directions. Remove the biscuits from the oven and allow to cool for five minutes.
2. Split the biscuits in half and arrange the tops on a baking sheet. Sprinkle each top with 30 millilitres (two tablespoons) of the cheese and bake until melted, three to four minutes.
3. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, onion and green pepper and cook, stirring occasionally, until they start to soften, four to five minutes.
4. Stir in the chicken and chili powder and cook until no longer pink, three to four minutes. Add the ketchup, brown sugar and salt, and cook, stirring occasionally, until slightly thickened and the chicken is cooked through, four to five minutes.
5. Divide the chicken mixture among the biscuits and serve immediately.

For more intense flavour, add five millilitres (one teaspoon) ground cumin, 10 millilitres (two teaspoons) Worcestershire sauce and a shake of ground ancho chili powder.

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