Alicot

Not to be confused with Aligot.

An alicot, otherwise known as an alicuit or ragout d'abattis is a southern French stew made of the cheapest parts of poultry, slowly simmered.

Alicot

Type	Stew
Place of origin	France
Region or state	South-west
Main ingredients	Poultry giblets

Etymology and origin

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]

Content

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 pork 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]