Ingredients

• 8 thigh(s) free-range chicken
• 1 large white onion, sliced into rings
• 5 clove(s) garlic, chopped
• 1 Tbsp capers
• 16 large(s) Kalamata olives
• 1 16-oz can organic diced tomatoes
• 1/2 cup(s) chicken broth
• 1/4 cup(s) dry red wine
• 2 Tbsp.(s) fresh rosemary
• 1 tsp dried oregano
• 1 head cauliflower, cored and roughly chopped
• 2 Tbsp(s) grass-fed butter
• 1/2 tsp(s) salt

• 752 g free-range chicken
• 128 g white onion, sliced into rings
• 15 g garlic, chopped
• 9 g capers
• 64 g Kalamata olives
• 454 g organic diced tomatoes
• 120 g chicken broth
• 56.75 g dry red wine
• 4 g fresh rosemary
• 1 g dried oregano
• 575 g cauliflower, cored and roughly chopped
• 28.4 g grass-fed butter
• 3 g salt