I originally made this recipe with Frogs Legs that my husband brought home as a “surprise”. He loves to challenge my culinary prowess. I researched some recipes online and found one for Frogs legs braised with wine by Duck Dynasty’s Willie Robertson. He didn’t list any amounts for the ingredients so I made up my own. We don’t eat Frogs Legs often so I use the recipe and techniques on Chicken thighs. You can use this recipe interchangeably with Chicken thighs or Frogs Legs.
Tools 
- Cutting board
- Metal pan with lid
- wooden spoon
Ingredients
- 4-5 Skinless Chicken Thighs,
- One Bulb of garlic, peeled
- 2 cups of sliced mushrooms
- 1 1/2 cups of diced white onion
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried herbs
- 2 teaspoons of Old Bay or Creole Seasoning
- 1 1/2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 cup of No Sodium Chicken broth
- 1 cup of White wine
- flour to coat chicken thighs
- vegetable oil
Recipe
Preheat oven to 300 degrees Fahrenheit. Season your chicken thighs and flour with salt and pepper. Coat the thighs in flour and pat off excess. Brown the thighs in a few Tablespoons of oil on medium high heat until browned on each side 4 minutes a side. Remove from pan. Add the paprika, dried herbs, creole seasoning, salt and pepper to the oil and stir a minute or so. Add the onion, mushrooms and garlic and stir some more to coat in the herb/oil mixture until the onions start to soften.
Next add the white wine and let evaporate for 3 minutes. Add the Chicken broth and scrape all the brown bits off of the bottom of the pan (they add a lot of flavor to the sauce). Once sauce is at a simmer place the chicken thighs back in the pan cover and place in the oven for 40 minutes. Serve by itself or with rice, pasta, or potatoes.