Doperwten-kipgelei

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(8 personen)

500 gr verse of diepvries doperwten
1 kleine courgette
1 pot krachtbouillon met kippenvlees
3 1/2 eetlepel droge witte wijn
1 bouillontablet
12 blaadjes witte gelatine

Dop de erwten.
Was de courgette en snijd hem in plakjes.
Giet de bouillon van het kippenvlees door een zeef af, vul met water tot 5
1/2 dl aan en giet de wijn erbij.
Snijd het kippenvlees in stukjes.
Week de gelatine in koud water.
Laat de doperwten in het bouillonmengsel met het bouillontablet ± 5
minuten zachtjes koken en voeg het kippenvlees toe.
Neem de pan van het vuur, los de gelatine erin op en roer de courgette
erdoor.
Laat het geheel afkoelen, giet het in een vorm van 3/4 liter en laat die
± 3 uur in koelkast staan.