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		Fred Gruber Director / Principal / Broker First Rate Financial Group Phone: (800) 620-8802 License: NMLS #256707, CA-DRE 01455710 Corp. License: NMLS #1777223, CA-DRE 02075839 fred@fredgruber.com www.FredGruber.com

May 2018 April 2018 March 2018 February 2018 January 2018 December 2017 November 2017		Love Thigh Chicken If you're stuck in a chicken rut, these simple yet delicious recipes are sure to be a palate pleaser everyone will enjoy. Tray Baked Chicken (Serves 4) 4 large ripe tomatoes 2 red onions 1 red pepper 1 yellow pepper 6 chicken thighs, skin off, bone removed 4 cloves of garlic 1/2 bunch of fresh thyme 1 teaspoon smoked paprika Olive oil 2 tablespoons balsamic vinegar Sea salt and black pepper Preheat the oven to 350 degrees. Quarter tomatoes, peel onions and cut into wedges, deseed and roughly chop peppers, then place everything into a large baking dish or roasting tray (10- to 12-inches) along with the chicken thighs. Smash unpeeled garlic cloves with the back of a knife and add to tray, then tear and distribute thyme sprigs and sprinkle paprika. Add 2 tablespoons of oil, balsamic, and a pinch of sea salt and black pepper. Toss to coat all ingredients, spread over the tray, and ensure vegetables don't cover any chicken. Roast, turning and basting a few times with the juices from the tray until the chicken is golden brown (about an hour or until cooked through). Crispy, Sticky Chicken and Squashed Potatoes (Serves 4) 1 3/4 pounds potatoes, scrubbed 12 bone-in chicken thighs, skin on Olive oil Sea salt and black pepper for seasoning 1 1/4 pounds cherry tomatoes 1 bunch fresh oregano, leaves picked Extra-virgin olive oil Red wine vinegar Bring a large pot of salted water to a boil. Add potatoes and continue to boil until cooked through. Meanwhile, preheat the oven to 400 degrees. Portion each thigh into 3 strips, add to a bowl with olive oil, salt and pepper, then toss to coat. In a large frying pan over high heat, toss and fry chicken, skin-side down, until almost cooked (about 10 minutes); remove with a slotted spoon to an ovenproof pan, skin side up. Prick tomatoes with a sharp knife, place them in a bowl and cover them with boiling water for about 1 minute. Drain and cool tomatoes then pinch off their skins. Once potatoes are cooked, drain, then lightly crush them with your thumb. Add tomatoes and potatoes to the pan with the chicken, making sure they don't cover the chicken. Combine oregano leaves with a pinch of salt, then grind in a mortar and pestle (or crush in a plastic bag with a rolling pin). Add crushed oregano mixture to 4 tablespoons of extra-virgin olive oil, a splash of red wine vinegar and some pepper. Pour over all ingredients in the tray and toss everything carefully, making sure the ingredients remain in a single layer. Bake for 40 minutes or until chicken is cooked through and golden brown. Source: Jamie Oliver

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