Caveman Chicken earned its name because it tastes so good that people start eating like they are… CAVEMEN!  It’s true; manners fly out the window with this dish.  Pretty soon the fork and knife goes down and everyone is licking their fingers.  I’ve actually seen dinner guests lick their plate when they thought no one was looking!  So remember, when you serve gluten and dairy free Caveman Chicken; have a boatload of napkins nearby.  

Caveman Chicken 
It’s no wonder Caveman Chicken is such a favorite… Tender chicken pieces simmered in a garlicky tomato sauce with olives and capers ~ yum.  And Caveman Chicken is absolutely irresistible when paired with Garlic Mashed Potatoes.

Ingredients:
3 1/2  pounds (1.75 kg) chicken pieces (boneless or bone in, skin on or skin off – make it the way you like it)    
3 tablespoons olive oil
Kosher salt and freshly ground, black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup chopped onion
7 large cloves garlic, minced
1 – 14.5 oz can diced tomatoes (I like fire-roasted tomatoes)
1 cup chicken broth
2 tablespoons capers
3/4 cup garlic marinated green olives, cut in half

Gimme Gluten Free Method:  
1.  Warm the olive oil in an extra-large non-stick saute pan over medium-high heat.   

  • You do not have to use a non-stick saute pan, but if you are using skinless chicken I highly recommend it because skinless chicken has a tendency to adhere to the pan.

2.  Add the chicken, and VERY LIGHTLY season with salt and pepper.   

  • Do not over-salt; the olives, capers, chicken broth and even tomatoes can contain salt.

3.  Saute, turning the pieces as they become golden-brown, 3 – 4 minutes on each side.  Remove the chicken pieces and set aside. 

  • If your saute pan is small, brown the chicken in batches, otherwise the chicken will steam and not turn golden brown.  

4.  Add the diced onion to the same saute pan and cook, stirring often until soft, about 8 minutes, stir in the thyme, oregano and basil and cook for one or two minutes.  Add the garlic; stir continuously; do not let the garlic brown; cook just until you can smell the garlic.  Immediately, add the tomatoes, broth, olives and capers, stir to combine.  
5.  Return the chicken to the pan and spoon the sauce over the chicken.  When it just starts to boil, turn  the heat to low, cover with a lid and simmer gently for about 40 minutes.  
6.  Remove the chicken and olives to a warm platter.  Heat the sauce to boiling over med/high heat.  Simmer to reduce the sauce by 1/3.  Taste your sauce and correct the seasoning with salt and pepper.  Spoon the sauce over the chicken and enjoy!

  • When our youngest son was in college he would bring over his hungry college friends and they devoured this chicken dish.  When I asked them what this recipe should be named; they decided it should be named “Caveman Chicken” since it was impossible for them to eat it politely.  (They sucked on the chicken bones to get all possible microbes of flavor from them.) 
  • Perhaps YOUR Cavemen will have better manners… but it is wise to double this recipe since it is well known that Cavemen like to have “seconds.”  And besides, the “leftovers” taste fabulous the next day!


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