Description
One of the first associations that arise when the words "French gastronomy" — is frog legs. However, it can be noted the love for this delicacy not only among the French. China, Portugal, Italy, South USA and many other countries find this product very attractive and elegant.
Ingredients
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Frog legs
1 kg
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Chicory
500 g
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Flour
1 cup
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Cream
1 cup
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Dry white wine
1 cup
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Garlic
4 tooth
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Parsley
1 coup
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Seasoning
1 Tbsp
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Black pepper
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Salt
Cooking
Chicory is put on to boil in salted water. If you do not like its bitter taste, pre-cut each plug of the core.
Frog legs wash.
Coat each thigh in flour.
Put in a separate bowl, meanwhile, put to heat the pan with olive oil.
Spread on a pan and fry the thighs on all sides.
Put the cooked chicory in a deep saucepan.
Put frog legs, add white wine and cream.
Sprinkle top with chopped parsley and chopped garlic.
Seasoned with herbs of Provence, salt and pepper to taste. Gently mix the ham with the obtained sauce, not touching the chicory on the bottom. Put it on the stove and leave to simmer with the lid on medium heat for about 15 minutes.
Served to the table. Frog legs eat with their hands, so stock up on napkins.
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