Alicot

Template:Short description Template:Infobox prepared food An , otherwise known as an or is a southern French stew made of the cheapest parts of poultry, slowly simmered.

Etymology and origin

The first two forms of the name derive from – wings and – cooked. Variants are and . The third form, , means giblet stew.

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, and other areas in the south-west of France.

Content

The main ingredients are usually the heads, feet, wing tips, gizzards, and giblets of poultry – variously chicken, duck, geese or turkey. 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; and another authority includes cèpes and chestnuts. Oher recipes call variously for poultry stock, flour, carrots, turnips and various spices including cloves, cinnamon and nutmeg.

The ingredients are gently simmered, usually for two to three hours. The finished dish is typically served with white haricot beans, potatoes, or rice.