Recipe: Vin de Set's Provençal Frog Legs

Sure, you’d rather spend April in Paris, supping on frog legs while sitting along l’Avenue des Champs-Elysées. But the classic spring dish is more easily accessible high above Chouteau Avenue, where Vin de Set executive chef Ivy Magruder puts a Provençal spin on cuisses de grenouille, complementing the meat’s subtle flavor with sunny tomatoes, briny capers and kicky fennel.

Provençal Frog Legs
Courtesy of Vin de Set’s Ivy Magruder
2 servings

2 tsp. olive oil
3 pairs frog legs, separated
2 Tbsp. diced red onions
1 tsp. chopped garlic
¼ cup sliced fennel
¼ cup diced tomatoes
1 Tbsp. capers
2 Tbsp. diced artichoke hearts
¼ cup white wine
3 Tbsp. butter
¼ cup niçoise olives
2 Tbsp. chopped flat-leaf parsley
Salt and pepper
 
• In a skillet over medium heat, heat the olive oil. Add the frog legs, onions, garlic and fennel.  

• Once the fennel is golden, add the tomatoes, capers, artichoke hearts and white wine. Reduce the liquid by half.  

• Turn off the heat and add the butter, olives and parsley.  

• Season to taste with salt and pepper.