Archive for the ‘Chicken’ Tag

Chicken With Morels   6 comments


  • 1 oz morel mushrooms
  • 6 boneless, skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • plain flour for dredging
  • 1/4 cup clarified butter
  • 1/3 cup chopped shallot, about 2 large
  • 1 Tbsp minced garlic, about 3 cloves
  • 1 cup Madeira wine
  • 1 cup (8 oz) creme fraiche of sour cream
  • 1 cup heavy cream
  • 2 Tbsp freshly squeezed lemon juice


  1. Soak dried morels for 30 minutes in 3 cups very hot water. If you are fortunate enough to have fresh morels, wash 3 or 4 of them and cut them in half.
  2. Preheat the oven to 375*.
  3. Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
  4. Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess.
  5. Heat half the clarified butter in a large saute pan and cook the chicken in two batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
  6. Add the rest of the clarified butter to the pan along with the shallots, drained morels and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly.
  7. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes.
  8. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt and 3/4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes.
  9. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Source: The  Barefoot Contessa Cookbook


Hunting Mushrooms With Grandpa

Posted May 28, 2015 by henrymowry in Recipes

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Pouch Pocket Stew: Chicken   Leave a comment

A fun-to-make, traditional camping delicacy is pouch pocket stew. Here’s the chicken version … you can do a beef version with frozen burger patties, tater tots and ketchup. Mmmmm.

Anyone can put these together … we have done this many times with Cub Scouts assembling their own pouch pockets (it’s true that an 8-year old boy requires a bit more supervision than most adults). And I’m hearing that MrsMowry is working on a gourmet recipe to make at home….

Next time you go camping, have Pouch Pocket Stew!


  • Frozen chicken breasts, diced. 4 oz per person. Or, go crazy.
  • Minute Rice (add equal parts water and Minute Rice if you use uncooked rice. Allow for rice expansion as it steams.)
  • Frozen mixed vegetables
  • Water
  • Cream of mushroom or cream of chicken soup
  • salt, pepper, and Magic Dust seasoning to taste
  • Be creative. Butter can be a nice addition. Beer, too.
  • Fresh onion, garlic, broccoli, cauliflower and pre-cooked rice can be used.


Tear off a large piece of aluminum foil to make the pouch pocket.

Butter the aluminum foil so you don’t burn the chicken. It’s bad if you have anything in direct contact with the charcoal fire: don’t burn your dinner.

Add chicken, vegetables, rice, water, soup and seasoning to taste. Your stew really can’t be too wet. Using frozen ingredients is great … the ice-cold ingredients keep the rest of your camping supplies cool.

Fold the aluminum foil into a pouch pocket that doesn’t leak. Fold carefully.

Cook about 10 minutes directly on a bed of hot charcoal. Flip, cook for another 10 minutes.

Remove from the fire. Open the pouch. Enjoy.

MrsMowry’s Lemon Roasted Chicken   2 comments

MrsMowryRoasting a chicken is one of the easiest and tastiest ways to make dinner.  This is one of my best dishes, and is now a favorite of the family.

Here is the recipe for my famous Lemon Roasted Chicken.

Great recipe.  You can do this!


  • 1 whole chicken, 4-5 lbs
  • 12 cloves of garlic
  • 1 lemon (1/2 juiced, 1/2 sliced)
  • 2 sprigs of rosemary
  • salt and pepper
  • garlic salt or Magic Dust


Remove the giblets and neck found in the cavity of the chicken and discard.  Wash the chicken inside and out under cold water and pat dry with a paper towel. Insert a paring knife about 1/2″ into the breast of the chicken and push a clove of garlic into the hole you made. Repeat this all over the body of the bird, using 6 of the cloves. If you’d like, slice up the garlic into quarters and push the smaller pieces into the thighs and drumsticks.

Preheat the oven to 425*.

Squeeze juice of half the lemon all over the chicken.  Rub salt and fresh cracked pepper into the skin. I then sprinkle the bird with Magic Dust, the special seasoning used on the steaks at the Hitching Post in Buellton, CA. If you don’t have any magic dust, use garlic salt. Finally, stuff the cavity of the chicken with the remaining garlic, rosemary sprigs, and half of the lemon. Make sure you cut it into slices first. Take the half you used to squeeze onto the skin, slice, and lay them in the bottom of your roasting pan. They’ll heat up in the oven and perfume the skin with a hint of lemon.

Roast the chicken for 90 minutes. You’ll know when it’s done if you cut into the bird and the juices run clear and not pink. Take it out of the oven, cover it in foil, and let it rest for 15 to 20 minutes. Carve and serve!

Posted January 30, 2013 by mrsmowry in Recipes

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