Chicken Rillettes in White Wine Jelly
Description
A delicious appetizer for any gathering. Breakfast, a family lunch, or a romantic dinner—chicken rillettes in white wine jelly on a slice of toasted baguette will suit any table. Can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients. Rinse the chicken fillet, pat dry, and cut into medium-sized pieces.
- 2
Step 2
Sear the meat in hot oil until golden brown on both sides.
- 3
Step 3
Place the meat in the multicooker bowl. Add white wine, ground black pepper, a bay leaf, and rosemary. Pour in enough water to cover the meat. Cook for 2 hours on the "Stew" setting. Drain the broth, strain it, and cool until lukewarm.
- 4
Step 4
Soak the gelatin in cold water (50 ml) for 15 minutes. Combine with the strained broth and heat over low heat until the gelatin dissolves.
- 5
Step 5
Shred the meat into fibers.
- 6
Step 6
Put the meat in jars, pouring the jellied broth over it. Add pink pepper. Place in the refrigerator for half an hour until set.