Soak the gelatin in a bowl of cold water until softened. Peel shallots and cut into rings. Combine shallots, white wine, tomato juice, broth, paprika, mustard seeds, bay leaf and peppercorns in a pot and bring to a boil. Boil for 2 minutes. Remove from heat.

Add gelatin to pot and stir until dissolved in the hot liquid. Add vinegar. Let steep for 25 minutes. Pass liquid through a sieve into a bowl and allow to cool. Season generously with salt.

Rinse bell pepper, wipe dry, cut into quarters and remove seeds. Place skin side up on a baking sheet. Roast under a hot broiler  until blistered and blackened. Place pepper in a bowl, cover with a plate and let stand for 10 minutes. Peel and cut pepper into strips, about .5 cm (approximately 1/8 inch) wide.

Cut chicken into strips, about .5 cm (approximately 1/8 inch) wide. Rinse parsley, shake dry, pluck leaves and finely chop. Mix pepper strips ​​and parsley and season with salt and pepper.

Divide chicken and bell pepper mixture among 4 small ramekins (each about 150 ml) (each approximately 5 ounces). Pour the cooled gelatin mixture into the ramekins and refrigerate until chilled and set, about 6 hours.

Dip the bottom of the ramekins into hot water.