BRAISED FROG LEGS
2 servings
Rinse and skin, above, if necessary:
- 8 large frog legs
Combine in a shallow bowl:
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dredge the frog legs in the seasoned flour. Heat in a large skillet over medium heat:
- 3 tablespoons butter or vegetable oil
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
Return the frog legs to the skillet and pour in:
- ¾ cup chicken stock or broth
Bring to a boil, then reduce the heat, cover tightly and simmer for 10 minutes.
Meanwhile, melt in a small skillet:
- 2 tablespoons butter
Add and toast in the butter:
- ½ cup dry bread crumbs
- (¼ cup finely chopped hazelnuts)
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
Cook briefly until thickened and pour the sauce over the frog legs. Sprinkle with the bread crumbs and:
- Chopped parsley