Frog Legs Provencal
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 631
- Total Fat
- 32
- Saturated Fat
- 7
- Carbohydrates
- 56
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 67
- Sodium
- 1091
- Total: 35 min
- Active: 35 min
Ingredients
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
Directions
- 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.