Description
What do you associate with Provence? For me it is, above all, lots of greenery, fine wine, fragrant spices, olives (olives), excellent olive oil and delicious bacon. It all goes well in this recipe. I invite you to try my little piece of France.
Ingredients
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Minced chicken
500 g
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Onion
1 piece
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Chicken egg
1 piece
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Mushrooms
150 g
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Green olives
150 g
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Cream
400 ml
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Dill
1 coup
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Bacon
150 g
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Wine white semi-dry
100 ml
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Seasoning
1 tsp
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Salt
0.5 tsp
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Baton
100 g
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Flour
3 Tbsp
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Olive oil
2 Tbsp
Cooking
Cook in multivarka Vitek-4205. 1. Baton grate or chop by hand. Soak in cream.
2. Onion cut into small dice. Add to the minced egg, a loaf, and mix thoroughly.
3. Olives (you can take stuffed, I have a pepper) cut into small dice. Boiled wild mushrooms (I wrote in previous recipes, I always boil them in advance and frost already boiled) finely chopped. Mushrooms pre-boil is not necessary. Mushrooms and olives and add to the mince and again thoroughly mixed.
4. Form of minced meat cutlets and roll in flour. In the bowl multivarki pour oil, to choose the mode of Roasting 15 minutes and fry the meatballs on both sides until Golden brown (about 10 minutes).
5. Remove patties to a plate. Put in the slow cooker bacon and fry for approximately 5 minutes remaining on the Roasting program.
6. Select the Extinguish 30 minutes.
7. To the bacon add the greens, Provence herbs, wine and cream warm. The wine should be at room temperature and the cream is warm to avoid Storozhevaya.
8. Put in sauce, the cutlets and cook to the end of the program.
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