Frog Legs Provençale from John Folse
Updated: Jan 4
Frog legs do not taste like chicken. They do have a mild flavor that easily adapts to the seasonings use to cook them. Since most frog legs are fried, they can be served with various sauces. This week, I am sharing two recipes from Louisiana chefs.
12 Louisiana Frog Legs
1 cup seasoned white Flour
1/4 pound melted Butter
2 tablespoons Extra-virgin Olive Oil
1/2 cup minced Bermuda or Red Onions
1/4 cup slivered Garlic
1 cup diced Creole Tomatoes
1 ounce dry White Wine
1 cup Chicken Stock
1/4 cup sliced Green Onions
Salt and Pepper, to taste
Louisiana Gold Pepper Sauce, to taste
In a 10-inch sauté pan, heat butter and olive oil over medium-high heat. Coat frog legs in seasoned flour, shaking off all excess. When butter is hot, sauté legs 2-3 minutes on each side. Add onions and garlic. Sauté 3 to 5 minutes or until vegetables are wilted.
Add tomatoes and cook 2 to 3 additional minutes. Deglaze with white wine, then add chicken stock. Bring to a rolling boil. Reduce to simmer and cook until frog legs are tender, 5 to 7 minutes. Sauce should be slightly thickened because of the flour in the skillet. Add green onions and season to taste using salt, pepper and Louisiana Gold Pepper Sauce. Additional stock my be needed to return to a sauce-like consistancy.
Good Cooking, Good Eating and Good Living!!!