Frog Legs Provencale

Click to Enlarge	Frog Legs Provençale France - Grenouilles a la Provençale
	Serves Effort: Sched: DoAhead:	2 main ** 45 min Yes	Fresh, tasty and easy to make. There are many recipes under this name, but this one uses ingredients and simple methods typical of Provence. I think some recipes mistake "Provençale" for "country style" and others are unnecessarily "gourmet".

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Frog Legs (1)
Vermouth (2)
Tomatoes ripe
Parsley
Garlic
Olive Oil ExtV
Sugar
Salt
Pepper

Prep

Thaw FROG LEGS, separate into individual legs and cut off bony toes if present. Rinse in several changes of water.
Peel TOMATOES and cut into about 1/2 inch dice.
Chop PARSLEY fine. Crush GARLIC and chop fine. Mix both with Tomatoes.
Note that there is no acceptable substitute for Olive Oil, which should be your best Extra Virgin.

Run

In a sauté pan, place Frog Legs and pour over them Vermouth or white wine. Bring to a boil, then take off heat, remove frog legs and set aside.
Add to the pan All Items except the Frog Legs. Bring to a boil and simmer uncovered to reduce by about half.
Return Frog Legs to the pan and simmer for around 20 min for 4/6 size, less for smaller (see Note-3).
Serve with rice or crusty bread, a salad and a light Burgundy wine.

NOTES:

Frog Legs If you don't live in one of the regions were frog legs are traditional, look in Asian markets in the frozen food cases. For details see our Frog Page.
Vermouth Other white wines can be used if you don't have vermouth on hand.
Cooking Time: The pattern recipe called for "5 minutes" or until they turn pearly white. For the 4/6 frog legs we have around here, at 8 minutes they started falling apart but were still a bit rubbery. At around 20 minutes they were more tender and hadn't fallen apart much more, so I say go with a longer cooking time unless your frog legs are much smaller and proven tender.