Description

Riet of chicken in white wine jelly
Riety firmly won its place in the modern kitchen. Personally, I'm making riety for a long time and can not imagine my Breakfast without them. Today offer not quite routine option of riata in white wine jelly. This Riet are ideal as snacks for lunch or for a romantic evening. After all, spring is always a time for romance.

Ingredients

  • Chicken fillet

    600 g

  • Wine white semi-dry

    200 ml

  • Bay leaf

    2 piece

  • Black pepper

    5 piece

  • Rosemary

  • Sunflower oil

    2 Tbsp

  • Gelatin

    20 g

  • Water

    50 ml

Cooking

step-0
1. Fillet wash, dry paper towel. In a pan heat the oil and quickly fry the fillet on both sides. You can take to rieta rabbit legs, it turns out even tastier. With legs to do the same manipulations.
step-1
2. I'm making riety in a slow cooker, this is a very easy process. But you can use a normal pan, then the wine will need a little more due to boil-off. In the bowl multivarki to the breast fold, add spices, salt to taste, pour the wine, add about 50 ml of water (or a little more, so that the liquid covers the meat). Cook on mode Suppression for about 2 hours. If you cook in the pan, then cook under cover on low heat. But should follow the fluid, so she doesn't get evaporated and, if necessary, from time to time, you should pour the wine in proportion with the water. And just say, the wine plays a crucial role, so choose a wine that you like the taste.
step-2
3. Soak gelatine in a little water for 30 minutes. After 2 hours drain the liquid from the meat, drain it from the spices. Mix the liquid with the swollen gelatin and heat to dissolve the gelatin.
step-3
4. The meat apart into large coarse fibers. In the Bank to put layers of meat, from time to time pouring the resulting liquid. Fill the jar a little to cool at room temperature and put into the refrigerator until firm (mine took about 30 minutes).
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