Frog Legs (cuisses de grenouille)

The tips for frog legs plate, when you buy your thighs, you can find 2 kinds: straight (elongated) or yoga (crossed). We advice you to choose yoga legs, because it dries out much less when cooked. And the fact that it is crossed allows it to cool less quickly once served. This way you take advantage in cooking time and technique, so you get a great result of a extreme tasty dish

Preparation of the frog legs

If you have a frozen frogs thighs to use, thaw them the day before, so that does not harm the cooking steps or the taste of the dish.

First wash them well under a cold tap. Then drain them, pat dry, with paper towel or a cloth.

Cleaning and washing the thighs

Browning frog legs with butter and oil

Peel and finely chop the garlic cloves. Head off, wash and sponge the parsley, then also finely chop it as well as the shallots and onion, mix these ingredients in a bowl, set aside.

In a large  skillet put the butter to melt with two tablespoons of oil. Place the thighs in it, season with plenty of condiment, pepper and salt according to taste.

Brown the frog thighs, let brown on each side over medium heat, until you notice a golden color .

Browning frog legs

Cooking and simmering

Once they are browned, remove the frog legs from the pan. Therafter wash the pan then put the thighs back. Then add the reserved parsley, 1 tsp Tabasco (or according to taste) mix well let it come back for 1 minute. Stirring occasionally  and deglaze with white wine simmer for 2 minutes and add a knob of butter over it again simmer for 3 minutes over low heat, mix well.

Adding White wine and cooking

Serve hot.