Preparation
Soak the gelatine in cold water. Peel the shallots, cut into fine rings and place in a pan with the stock, tomato juice, white wine, paprika, mustard seeds, bay leaf and pepper corns. Bring to the boil and simmer for 2 minutes. Remove from the heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000474/000474_step_1_M.jpg)
Squeeze out the gelatine and add to the pot. Stir until dissolved. Add the vinegar and stand for 25 minutes. Pass through a sieve, allow to cool and season generously with salt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000474/000474_step_2_M.jpg)
Meanwhile, wash, halve and deseed the peppers. Place the peppers on a baking tray with the skin side facing up and cook under a hot grill until the skin blackens and bubbles. Place the peppers in a bowl, cover and leave for 10 minutes. Remove the skin from the peppers and cut the flesh into 5mm wide strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000474/000474_step_3_M.jpg)
Cut the chicken breast into 5mm strips. Wash the parsley, shake dry and finely chop. Mix the parsley with the peppers and chopped chicken and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000474/000474_step_4_M.jpg)
Divide the mixture between 4 x 150ml dishes and pour over the cooled jelly mix. Leave to set for at least 6 hours in the fridge.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000474/000474_step_5_M.jpg)
Dip the base of the dishes briefly in hot water, then turn out the jellies.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000474/000474_step_6_M.jpg)
Serve with salad.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000474/000474_step_7_M.jpg)