My friend Denise gave me a cookbook on Saturday - The All-American Cowboy Cookbook. Oh, my. What a treasure trove! 100's of recipes and lots of tidbits on cowboys, country singers/song writers, actors and more. Her intent is for me to give away as a prize...grrr. But I will, during my August workshop "Pioneering Women of the West." In the meantime, I'll post some recipes here and copy some for my own recipe box.
Here's one donated by Tom Selleck, of Quigley Down Under. Looks yummy! Oh, and the recipe looks good too.
Quigley’s Chicken with Wine and Vegetables
By Tom Selleck in The All-American Cowboy Cookbook
1 onion, sliced
3 tbsp butter, divided
4 boned chicken breasts, halved (8 boneless, breasts)
Salt and pepper
½ cup all-purpose flour
8 whole mushrooms
1 cup orange juice
1 cup Marsala wine
¼ cup ginger ale
¼ cup lemon juice
1 medium can artichoke hearts
Hot, cooked rice
Brown the onion in one tablespoon butter. Set aside. Preheat oven to 325°. Salt and pepper the chicken. Roll in flour to cover. Brown quickly in remaining butter. Place onion in bottom of Dutch oven. Layer with chicken and mushrooms. Mix the liquid ingredients and pour over. Bake, covered, one hour. Add the artichoke and cook 30 minutes more. Serve with rice.
Anna Kathryn Lanier
Pioneering Women of the West Workshop
Hearts Through History Campus
August 1-31, 2011