1/2 cup vegetable oil
2 pounds frogs legs, cleaned and skinned
3 large onions, diced
2/3 cup (approximately 10 ounces) tomato paste
1 quart chicken broth
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh thyme leaves
3 tablespoons chopped fresh chives
2 bay leaves
3 tablespoons Irvine Spices Caribbean Jerk Seasoning
2 cups white wine
Salt and freshly ground black pepper
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