Sauteed Frog’s Legs

Name: Sauteed Frog’s Legs
Ingredients: ½ pound unsalted butter; Salt and cayenne pepper; 16 frogs legs , each about 4 ounces; 1 cup all-purpose flour; 2 tablespoons chopped fresh rosemary; 1 cup dry white wine

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Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Joseph DeLeo

Jumbo frog's legs are as tender as butter.

Serves8

Cooking Methodsauteeing

CostSplurge

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner

Moodadventurous

Taste and Texturechewy, savory

Ingredients

½ pound unsalted butter
Salt and cayenne pepper
16 frogs legs, each about 4 ounces
1 cup all-purpose flour
2 tablespoons chopped fresh rosemary
1 cup dry white wine

Instructions

Preheat the oven to 250°. Melt ¼ pound of butter in a large heavy skillet. Lightly salt half of the frog’s legs and sprinkle with cayenne. Dredge lightly in the flour. Sauté the floured frog’s legs over moderately high heat until golden. Sprinkle with half of the rosemary. Keep warm in the oven.
Repeat the process with the remaining frog’s legs and keep warm.
To deglaze the pan, add the wine and cook over high heat, scraping up the brown bits that cling to the bottom of the pan until the liquid is reduced by half. Strain the sauce over the frog’s legs and serve.