frog legs recipe

Ingredients

• 1.5 lbs Frog Legs, cleaned and dried
• 2 tbsp Olive Oil
• 4 cloves Garlic, minced
• 1/2 cup Dry White Wine
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme
• 1/4 cup Chicken Broth
• 2 tbsp Butter, unsalted
• Salt and Black Pepper to taste
• Crusty Bread, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season frog legs generously with salt and pepper.
3. Sear frog legs for 5-7 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan.
4. Remove frog legs from skillet and set aside.
5. Add minced garlic to the skillet and sauté for 1 minute, until fragrant.
6. Deglaze the pan with white wine, scraping up any browned bits.
7. Add rosemary, thyme, and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
8. Stir in butter until melted and emulsified.
9. Return frog legs to the skillet and coat with the sauce.
10. Serve immediately with crusty bread for soaking up the delicious sauce.

Notes

• Ensure frog legs are thoroughly cleaned and dried to achieve optimal searing.
• For a richer flavor, brown a few slices of bacon or pancetta in the skillet before adding the garlic.
• To check for doneness, pierce the thickest part of the leg with a fork. The flesh should be opaque and flake easily.
• Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
• Serving Suggestions: Serve with mashed potatoes, rice, or a green salad.