| Alicot | |
| Country: | France |
| Region: | South-west |
| Type: | Stew |
| Main Ingredient: | Poultry giblets |
An French: alicot, otherwise known as an French: alicuit or French: ragout d'abattis is a southern French stew made of the cheapest parts of poultry, slowly simmered.
The first two forms of the name derive from French: ali, ailes – wings and French: cuit, cuites – cooked. Variants are French: alycot and French: alycuit.[1] The third form, French: ragout d'abattis, means giblet stew.[2]
The dish is associated with the southern French region of Occitania: Larousse Gastronomique classifies the dish as Languedoc cuisine. It is also associated with the Aveyron department of the region,[3] and other areas in the south-west of France.[4]
The main ingredients are usually the heads, feet, wing tips, gizzards, and giblets of poultry – variously chicken, duck, geese or turkey.[5] [6] White wine, onions, tomatoes, garlic and diced bacon are included in most recipes, but there are variants: Elizabeth David gives a recipe in which the poultry content is confined to the giblets; salt port or gammon is added;[7] and another authority includes cèpes and chestnuts.[1] Oher recipes call variously for poultry stock, flour, carrots, turnips and various spices including cloves, cinnamon and nutmeg.[3] [5]
The ingredients are gently simmered, usually for two to three hours. The finished dish is typically served with white haricot beans, potatoes, or rice.[3] [7]
. Elizabeth David . French Provincial Cooking . 2008 . 1960 . London . Folio Society . 809349711.
. Prosper Montagné . Larousse Gastronomique . 1976 . London . Hamlyn . 978-0-600-02352-4 . 1285641881 .