Frog Legs Provencal Recipe

Name: Frog Legs Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons grapeseed oil; 1 quart fresh tomatoes, seeded, medium dice; 3 cloves garlic, minced; 1 large onion, medium dice; 1 cup white wine; 1 cup chicken stock; 1 cup tomato juice; 3 tablespoons tomato paste; Kosher salt and freshly ground black pepper; 2 cups all-purpose flour; Kosher salt and freshly ground black pepper; 12 frog legs; 5 tablespoons grapeseed oil; 4 tablespoons unsalted butter; 1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish, optional; Juice of 1 large lemon; Steamed rice, for serving; Lemon wedges, for garnish, optional

Servings: persons

5 tablespoons grapeseed oil
1 quart fresh tomatoes, seeded, medium dice
3 cloves garlic, minced
1 large onion, medium dice
1 cup white wine
1 cup chicken stock
1 cup tomato juice
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
12 frog legs
5 tablespoons grapeseed oil
4 tablespoons unsalted butter
1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish, optional
Juice of 1 large lemon
Steamed rice, for serving
Lemon wedges, for garnish, optional

1
For the provencal sauce: In a large saucepot, heat the grapeseed oil over medium-low heat.
2
Add the tomatoes, garlic and onions and sweat until slightly softened, about 3 minutes.
3
Deglaze with the white wine and simmer briefly.
4
Add the chicken stock, tomato juice and tomato paste and cook an additional 3 minutes.
5
Season with a pinch of kosher salt and black pepper.
6
Reduce the heat to a low simmer and cook until the sauce slightly thickens.
7
For the frog legs: Mix together the flour, 2 tablespoons salt and 1 tablespoon pepper in a shallow bowl.
8
Toss the legs in the seasoned flour and coat completely.
9
Heat a saute pan over medium heat until hot.
10
Add the grapeseed oil to the pan and saute the frog legs until golden brown, 4 to 5 minutes.
11
Transfer the legs to the sauce and braise until the legs are cooked through and the sauce is slightly thickened, 4 to 5 minutes.
12
Swirl in the butter, chopped parsley and lemon juice.
13
Place some steamed rice in the center of each plate.
14
Spoon some frog legs and sauce over the rice.
15
Add additional parsley and lemon wedges for garnish if desired.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 tablespoons grapeseed oil, 1 quart fresh tomatoes, seeded, medium dice, 3 cloves garlic, minced, 1 large onion, medium dice, and more.

Yes, Frog Legs Provencal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frog Legs Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions