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Join Caro and Corrie for Ep 195. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. This week on the show we talk about; Life in Amsterdam part 4 and Caro's trip to Knokke The Zwin Nature Parks Bird Airport in Belgium Victoria's recent storm & blackouts Melbourne Cup being overshadowed by bigger news Corrie's Crush of the Week - the team who rescued Chloe Smith from her kidnapper Two Women in Rome by Elizabeth Buchan Red Election on SBS on Demand Chicken marylands with mushrooms and tarragon in a cream sauce from Stephanie Alexander's new cook book Home (see recipe below) Tim Smith's drink driving debacle Jordan De Goey's future at Collingwood The podcast Table Manners S12 Ep 1 with Stanley Tucci In the Cocktail Cabinet for Prince Wine Store Myles introduces us to 3 wines from the Bellota wine list. Garden of Earthly Delights Reisling (Heathcote) Arfione Fever Diego E Damiano Dolcetto Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. To receive our weekly email which includes recipes SIGN UP HERE. For videos and pics make sure you follow us on Instagram, Facebook or Twitter Email the show via feedback@dontshootpod.com.au. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Chicken marylands with mushrooms and tarragon in a cream sauce by Stephanie Alexander from her new cook book Home. This combination – chicken, mushrooms, tarragon, cream – is a classic in the French regional repertoire. It may seem dangerous with the inclusion of both butter and cream but they are used in modest quantities and add lusciousness. I have suggested using chicken marylands. You might prefer to buy thighs, purchased with the bone in and the skin on. This dish is not suitable for breast portions as it needs to cook for quite a long time to develop the best flavour. The more muscular sections respond well to longer cooking. I like to serve this with a vegetable puree or maybe firm or soft polenta. Mashed potato is always a winner. Do not omit the final garnish of freshly chopped French tarragon. Its perfume brilliantly reinforces the flavour of the tarragon in the sauce. Stephanie Alexander's new cookbook. Photo: Penguin INGREDIENTS 4 free-range chicken marylands, skin on or 8 large chicken thighs, bone in, skin on 2 tbsp plain flour 1 tsp sea salt 1 tsp sweet paprika 1 tbsp chopped French tarragon 2 tbsp ghee or clarified butter 1 onion, Learn more about your ad choices. Visit megaphone.fm/adchoices