Frog Legs Provencal

Total Time:
55 min
35 min
20 min

4 to 6 servings

  • Provencal Sauce:
  • 5 tablespoons grapeseed oil
  • 1 quart fresh tomatoes, seeded, medium dice
  • 3 cloves garlic, minced
  • 1 large onion, medium dice
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 cup tomato juice
  • 3 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • Frog Legs:
  • 2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 12 frog legs
  • 5 tablespoons grapeseed oil
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish, optional
  • Juice of 1 large lemon
  • Steamed rice, for serving
  • Lemon wedges, for garnish, optional
  • For the provencal sauce: In a large saucepot, heat the grapeseed oil over medium-low heat. Add the tomatoes, garlic and onions and sweat until slightly softened, about 3 minutes. Deglaze with the white wine and simmer briefly. Add the chicken stock, tomato juice and tomato paste and cook an additional 3 minutes. Season with a pinch of kosher salt and black pepper. Reduce the heat to a low simmer and cook until the sauce slightly thickens.

  • For the frog legs: Mix together the flour, 2 tablespoons salt and 1 tablespoon pepper in a shallow bowl. Toss the legs in the seasoned flour and coat completely.

  • Heat a saute pan over medium heat until hot. Add the grapeseed oil to the pan and saute the frog legs until golden brown, 4 to 5 minutes. Transfer the legs to the sauce and braise until the legs are cooked through and the sauce is slightly thickened, 4 to 5 minutes. Swirl in the butter, chopped parsley and lemon juice.

  • Place some steamed rice in the center of each plate. Spoon some frog legs and sauce over the rice. Add additional parsley and lemon wedges for garnish if desired.

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