Alicot
From Wikipedia, the free encyclopedia
| Type | Stew |
|---|---|
| Place of origin | France |
| Region or state | South-west |
| Main ingredients | Poultry giblets |
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.
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]