These little hoppers get a nice garlic bath after searing them. I used 6.5″ Lodge cast iron pans so everyone had their own serving. You can make them in a large pan and serve family style. They won’t last long. I served them along side roasted yukon gold potatoes and onions. Fast and Flavorful!
Garlic Braised Frogs Legs
2016-06-11 14:01:39
Serves 1
These little hoppers get a nice garlic bath after searing them. I used 6.5" Lodge cast iron pans so everyone had their own serving. You can make them in a large pan and serve family style. They won't last long. I served them along side roasted yukon gold potatoes and onions. Fast and Flavorful!
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
For individual servings
- 4-6 Frogs Legs (per person)
- 4 Cloves Garlic (per individual pan)
- 1-1/2 Tbs. Butter (per individual pan)
- 3 Tbs. Chicken Stock (per individual pan)
- Grape Seed Oil for searing
Instructions
- Preheat the oven to 350ºF.
- Cut the frogs legs in half to create individual frogs legs.
- Season the frogs legs with kosher salt and pepper, set aside.
- Coat 6.5 “ cast iron pans with a little grape seed oil.
- Heat the pans over medium high heat.
- Sear the frogs legs, a few at a time, in the cast iron pans.
- Remove them to a plate until all the frogs legs are seared until lightly brown.
- Portion out the frogs legs in each pan and add four cloves garlic to each pan along with three tablespoons chicken stock to each.
- Place all the pans on a baking sheet and place them in the oven, uncovered to braise.
- Set the timer for 30 minutes.
- Remove the baking sheet, and add a cherry tomato to the middle (if desired).
- Place them back in the oven and turn to broil, for 2 minutes.
- **Caution when serving individual cast iron pans… They will be extremely hot!
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