French Frog Legs Provençal
Frog Recipe
1Setup & Prepare
Cultural Context
This classic French preparation showcases frog legs in the traditional Provençal style, with garlic, herbs, and tomatoes creating a dish that exemplifies the sophisticated simplicity of French country cooking. The technique honors the frog's delicate nature while building complex flavors that complement rather than mask the meat's natural sweetness.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Pat frog legs dry and season with salt and white pepper. Let come to room temperature for even cooking.
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Searing: Heat olive oil in large skillet over medium-high heat. Sear frog legs 2-3 minutes per side until golden brown. Remove and keep warm.
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Aromatics: In same pan, sauté garlic and shallot until fragrant, about 1 minute. Don't let garlic brown or it becomes bitter.
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Deglazing: Add white wine, scraping up browned bits from bottom of pan. Let wine reduce by half.
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Tomato Addition: Add cherry tomatoes and fresh herbs. Cook until tomatoes just start to soften, about 3 minutes.
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Finishing: Return frog legs to pan and add butter, swirling to create glossy sauce. Cook just until heated through.
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Final Touch: Remove from heat and stir in fresh parsley. Finish with a squeeze of lemon juice.
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Service: Serve immediately in warmed bowls, spooning the aromatic sauce over the legs.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook the legs - they should remain tender and moist
- The wine reduction concentrates flavors without overpowering the frog
- Fresh herbs are essential for authentic Provençal character
Wine Pairing
A light Burgundy or CĂ´tes du RhĂ´ne blanc provides the perfect balance of acidity and body to complement the herbs and delicate meat.
Nutrition Facts
Per serving: 245 calories, 28g protein, 14g fat, 6g carbohydrates. Classic French preparation with elegant simplicity.
