| Type | Stew |
|---|---|
| Place of origin | France |
| Region or state | South-west |
| Main ingredients | Poultry giblets |
Analicot, otherwise known as an alicuitorragout 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 ali, ailes – wings and cuit, cuites – cooked. Variants are alycot and alycuit.[1] The third form, 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]
