Braised Frog Legs

Let's Cook

1. Step 1.

   Rinse and skin, above, if necessary: 8 large frog legs

2. Step 2.

   Combine in a shallow bowl: ½ cup flour; ½ teaspoon salt; ¼ teaspoon black pepper

3. Step 3.

   Dredge the frog legs in the seasoned flour. Heat in a large skillet over medium heat: 3 tablespoons butter or vegetable oil

4. Step 4.

   Add the frog legs and cook until browned, about 4 minutes per side. Transfer to a plate. Add to the skillet and cook until softened: ½ medium onion, chopped; ¼ teaspoon salt; ¼ teaspoon black pepper

5. Step 5.

   Return the frog legs to the skillet and pour in: ¾ cup chicken stock or broth

6. Step 6.

   Bring to a boil, then reduce the heat, cover tightly and simmer for 10 minutes.

7. Step 7.

   Meanwhile, melt in a small skillet: 2 tablespoons butter

8. Step 8.

   Add and toast in the butter: ½ cup dry bread crumbs; (¼ cup finely chopped hazelnuts)

9. Step 9.

   Transfer the frog legs to a serving dish. Bring the stock and onion mixture in the skillet to a boil and stir in: 2 tablespoons heavy cream

10. Step 10.

    Cook briefly until thickened and pour the sauce over the frog legs. Sprinkle with the bread crumbs and: Chopped parsley