Ep 246 - They Were Barracking for the Story - a podcast by SEN

Join Us for our Podcast Morning Tea – December 14th at
10.15am at our Southbank Studios. Be part of our recording for the morning,meet our special guests, ask Caro and Corrie a few questions and stay for
morning tea. Tickets are limited – book your ticket HERE or viathis link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie

This week Caro and Corrie discuss the result of the VictorianState election which The Age described as “a reset of the political
landscape’. What does the result say about the Murdoch media in Victoria and where to now for the Liberal Party? 
In the Cocktail Cabinet for Prince Wine Store we talk prosecco;Borgoemolino prosecco $27

Bellenda Sei Uno Prosecco Metodo ClassicoSofie Apertivo – Blood orange and bitters $25


Maidenii Roselle Bitter - $48 
Use the promo code MESS at checkout on line or instore for your 10% listener discount.In BSF for Red Energy;


Garden Gathered by Helen Leighton and With Nature by FionaBrockhoff


Virgin River on NetflixOne Pan Spiced Chicken with Green Olives, Chorizo and Peppers from Around the Table by Julia Busuttil Nishimura (see recipe below or HERE)


 In 6 Quick Questions we touch on an alarming report released
this week about the Great Barrier Reef , the failure of Gillon McLachlan topromote a successor and the appointment of Jennifer Watt as CEO at North Melbourne, Corrie’s radio appearance on 3MBS, paying to see Santa and bad taste civic Christmas Decorations.

Plus this week’s Amazing Fact is about a fascinating historicalpolitical saga.
 To receive our weekly email which includes recipes SIGN UP HERE.
Email the show via feedback@dontshootpod.com.au.One-pan
spiced chicken with green olives, chorizo&peppers
Serves: 4-6Prep time: 30 minutes
Cooking time: 1 hourIngredients

850 g bone-in chicken thighs (about 6), skin onsea salt and black pepper

3 tablespoons extra-virgin olive oil1 onion, diced

4 garlic cloves, roughly chopped1 red capsicum, finely sliced

½ teaspoon ground cinnamon½ teaspoon ground cardamom

1 teaspoon sweet smoked paprika1 cured chorizo, casing removed

1 tablespoon tomato paste250 g calasparra rice

125 ml (½ cup) dry white wine500 ml (2 cups) chicken or vegetable stock

3 fresh bay leaves3 oregano sprigs

100 g pitted green olives chopped parsley leaves to servelemon wedges, to serve

 Method
Preheat the oven to 200°C.Season the chicken generously with salt. Warm the olive oil in a
large ovenproof frying pan over medium–high heat. Add the chicken, skin-sidedown, and cook for 2–3 minutes, until the skin is golden. Turn the chicken over
and cook for another 1–2 minutes. Remove from the pan and set aside, skin-sideup.
Reduce the heat to medium–low and add the onion, garlic andcapsicum with a pinch of salt. Gently cook for 7–8 minutes, until softened and
beginning to colour. Add the spices and crumble in the chorizo. Cook for afurther 3–4 minutes, until the chorizo is beginning to colour, then add the
tomato paste and rice and stir to coat, allowing the rice to toast for a minuteor two. Increase the heat to medium and pour in the wine, scraping the base of
the pan to release any caramelised bits. Pour in the chicken or vegetable stockand add the bay leaves and oregano. Stir so that everything is evenly
distributed throughout the stock. Season with a little more salt and somepepper.
Nestle the chicken thighs back into the pan, skin-side up, thentransfer to the oven and cook for 20 minutes. Remove from the oven and scatter
in the olives, then return the pan to the oven and cook for a further 10minutes or until the rice is tender and the chicken is golden and cooked
through. Serve with plenty of chopped parsley scattered over the top and lemonwedges on the side.
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