Riet chicken with Apple-mustard marmalade
Riety in our family - a rather frequent guest and celebratory occasion. This recipe has a lot of advantages - it's quick (especially if you have a slow cooker), enough budget, and when combined with bread makes an excellent Breakfast, and sometimes dinner. Prepared different options, but it is the combination of riata and marmalade was my favorite. This option is perfect for the holiday table. And that is important - it may be cooked a few days before the New year, which will significantly save time mistress, and the taste will benefit from this.


  • Chicken breast

    1 piece

  • Apple juice

    200 ml

  • Mustard

    3 Tbsp

  • Leeks

    1 piece

  • The mixture of peppers

    0.25 tsp

  • Soy sauce

    2 Tbsp

  • Rosemary

    1 piece

  • Bay leaf

    1 piece

  • Black pepper

    3 piece

  • Salt

  • Butter

    4 Tbsp

  • Gelatin

    10 g

  • Broth

    2 Tbsp

  • Tartlet

    10 piece


Speaking about speed of preparation, I was referring to active cooking time, because the longest part of this recipe cooking chicken. It's the simmering on low heat with spices to the point where the meat itself begins to move away from the bones. For this purpose best suited slow cooker, but in a conventional pan, you can get the same effect with the only difference that the meat will have to follow. I usually prepare riety of chicken breast, but you can take and legs. 1. A chicken breast to defrost (if frozen), rinse, fill with water to cover the breast entirely. Add rosemary, pepper, Bay leaf, salt and cook on mode Suppression for two hours. For pots to do the same manipulations, bring to boil, remove the foam, reduce the heat to two or three, about (the water is a little stirred, but not boiling) and cook to the state of separating the meat from the bones. Breast, get, remove skin, bones and cut meat in long fibers.
2. About 40 minutes until tender breast soak the gelatin in Apple juice.
3. Leeks cut into half rings and fry in butter for 3-5 minutes. Slightly chop the onion using a blender.
4. Add the chicken to the onions, mix peppers, soy sauce, melted butter (2 tbsp) and grind in a blender into a coarse puree. If it is dry, then dilute with the broth from the chicken to desired consistency (but don't make too watery!!!)
5. The juice with the gelatin to heat, stirring to dissolve the gelatin, but do not boil! A little cool. Further, there are several options - you can mix French mustard with the right juice, you can put a thin layer directly on Riet. I tried both ways, in the second case is easier to distribute the mustard evenly in the first marmalade is a more rich taste.
6. Distribute evenly on Riet tarts (I have done), filling 2/3 of the volume. Tarts you can use any, but not the waffle, they will get soggy!!! Pat. You can serve the tartlets, and small bowls in which you plan to put Reet on the holiday table, but I think this is a less successful option.
7. With the help of a spoon pour the juice Riet top, trying to distribute the mustard evenly. Or distribute the mustard and pour on top of juice, depending on which option you chose. Chill in the refrigerator until solidification jelly, put in a container with a lid or cling film before serving. Keep this pate can be up to 5 days in the refrigerator.
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