Ep 246 - They Were Barracking for the Story

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 via

this 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 Victorian

State 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 Classico

Sofie 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 Fiona Brockhoff

Virgin River on Netflix

One 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 to

promote 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 historical

political saga.

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One-pan

spiced chicken with green olives, chorizo & peppers

Serves: 4-6

Prep time: 30 minutes

Cooking time: 1 hour

Ingredients

850 g bone-in chicken thighs (about 6), skin on

sea salt and black pepper

3 tablespoons extra-virgin olive oil

1 onion, diced

4 garlic cloves, roughly chopped

1 red capsicum, finely sliced

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

1 teaspoon sweet smoked paprika

1 cured chorizo, casing removed

1 tablespoon tomato paste

250 g calasparra rice

125 ml (½ cup) dry white wine

500 ml (2 cups) chicken or vegetable stock

3 fresh bay leaves

3 oregano sprigs

100 g pitted green olives chopped parsley leaves to serve

lemon 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-side

down, 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-side

up.

Reduce the heat to medium–low and add the onion, garlic and

capsicum 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 a

further 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 minute

or 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 stock

and add the bay leaves and oregano. Stir so that everything is evenly

distributed throughout the stock. Season with a little more salt and some

pepper.

Nestle the chicken thighs back into the pan, skin-side up, then

transfer 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 10

minutes 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 lemon

wedges on the side.

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