1 Pot, 1 Baking sheet, 1 Bowl, 2 Small bowls, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 4 small molds
1 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.
2 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.
3 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.
4 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.
5 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.
6 Dip the bottom of the ramekins into hot water.
7 Carefully unmold the ramekins onto plates. Garnish with baby lettuce leaves and serve.