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Chicken Meringue

world.chef's picture
The chicken meringue is a vegetable and chicken preparation, roasted in the oven. This is a chicken casserole recipe, topped with a egg and milk mix flavored with chervil and cream of tartar. Baked with the egg and milk meringue topping, the chicken meringue was a result of one of my experiments with this versatile fowl, which has become one of our family favorites.
Ingredients
  Boiling onions 10 Small
  Celery stalks 2 , cut in 1 inch pieces
  Sweet red pepper 1 Large, cut in 1/2 inch pieces
  Carrots 2 , cut in 1/2 inch slices
  Chicken stock 2 Cup (32 tbs)
  Cooked and cubed chicken 4 Cup (64 tbs)
  Medium mushrooms 1⁄2 Pound, cut in half
  Fresh pea pods/1 package of 10 ounces frozen pea pods, thawed 1⁄2 Pound
  Cornstarch 2 Tablespoon
  Cold water 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Egg whites 4
  Salt 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Snipped fresh chervil/1 1/2 teaspoons dried chervil leaves 1 Tablespoon
  Instant nonfat dry milk solids 2 Tablespoon
Directions

Simmer onions, celery, red pepper, and carrot in stock until just tender (about 8 minutes).
Remove vegetables with slotted spoon and mix with chicken, mushrooms, and pea pods in a 2 quart casserole.
Mix cornstarch with a little cold water.
Stir into stock: simmer, stirring constantly, until mixture thickens (about 4 minutes).
Season to taste with salt and pepper.
Pour over chicken in casserole.
Bake covered at 350°F 15 minutes.
Beat egg whites and 1/2 teaspoon salt until foamy.
Add cream of tartar and chervil; continue beating, adding dry-milk solids gradually, until egg whites form stiff but not dry peaks.
Spread meringue over casserole mixture, sealing to edges of casserole.
Bake at 350°F 12 to 14 minutes, or until meringue is lightly browned.
Serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken

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