Some easy recipes for frogs' legs include seared frogs' legs casserole and a saut?ed frogs' legs dish, cuisses de Grenouille a la Provencale. These recipes are available on FoodNetwork.com and Saveur.com.
Make the casserole by browning 2 pounds of frogs' legs in oil. Remove the legs from the pan and set them aside on a dish. Saut? 3 diced onions in the pan before pouring in 1 quart of chicken broth, 2 cups of white wine and 2/3 cup of tomato paste. Stir in 2 bay leaves and 3 tablespoons each of jerk seasoning, chopped fresh parsley, thyme and chives. Add salt and pepper. Gently cook the mixture for 20 minutes. Return the frogs' legs to the pan to warm them up before serving.
Prepare the saut?ed frogs' legs dish by marinating 12 pairs of snipped frogs' legs in a bowl of milk for 30 minutes. Coat the legs with salt, pepper and flour. Brown half of the frogs' legs on both sides with 6 tablespoons of butter in a hot skillet for approximately three minutes. Set the cooked frogs' legs aside on a plate. Repeat this process with the same amount of butter and the remaining legs. Pour out the residue in the pan. Cook 2 finely chopped cloves of garlic in 4 tablespoons of butter to make a fragrant golden sauce. Season with lemon juice, salt and pepper. Serve the frogs' legs with the garlic butter sauce and fresh parsley.