Seared Frogs' Legs Casserole

Deselect All

1/2 cup vegetable oil

2 pounds frogs legs, cleaned and skinned

3 large onions, diced

2/3 cup (approximately 10 ounces) tomato paste

1 quart chicken broth

3 tablespoons chopped fresh parsley leaves

3 tablespoons chopped fresh thyme leaves

3 tablespoons chopped fresh chives

2 bay leaves

3 tablespoons Irvine Spices Caribbean Jerk Seasoning

2 cups white wine

Salt and freshly ground black pepper