Prep Time: 30 Minutes
Yields: 6 Servings

12 frog legs
¼ pound melted butter
2 tbsps extra-virgin olive oil
1 cup seasoned flour
½ cup minced Bermuda onions
¼ cup sliced garlic
1 cup diced Creole tomatoes
1 ounce dry white wine
1 cup chicken stock (see recipe)
¼ cup sliced green onions
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste

In a 10-inch sauté pan, heat butter in olive oil over medium-high heat. Coat frog legs in seasoned flour, shaking off excess, then sauté in hot butter for 2–3 minutes on each side. Add onions and sliced garlic and sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes and cook 2–3 additional minutes. Deglaze with wine then add chicken stock. Bring to a rolling boil then reduce to simmer and cook 5–7 minutes or until frog legs are tender and sauce is slightly thickened. Add additional stock if necessary to maintain consistency. Add green onions and adjust seasonings to taste using salt, pepper, granulated garlic and hot sauce. Serve hot.

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