From Wikipedia, the free encyclopedia
Place of originFrance
Region or stateSouth-west
Main ingredientsPoultry 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.

Etymology and origin[edit]

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]


  1. ^ a b Sharman, p. 5
  2. ^ Montagné, p. 26
  3. ^ a b c Claustres, 1998, pp. 85–86
  4. ^ Claustres, 2010, p. 35; and Claustres, 1995, p. 45
  5. ^ a b Schwabe, p. 220
  6. ^ Roberts p. 95
  7. ^ a b David, p. 388


  • Claustres, Francine (1995). Connaître la cuisine landaise. Bordeaux: Éd. Sud-Ouest. ISBN 978-2-87-901197-4.
  • Claustres, Francine (1998). Connaître la cuisine aveyronnaise. Bordeaux: Éd. Sud-Ouest. ISBN 978-2-87-901162-2.
  • Claustres, Francine (2010). Connaître la cuisine des Pyrénées. Bordeaux: Éd. Sud-Ouest. ISBN 978-2-81-770008-3.
  • David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
  • Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. OCLC 1285641881.
  • Roberts, Deborah (1990). French Country Living. Boston: Bulfinch Press. ISBN 978-0-82-121826-6.
  • Schwabe, Calvin (1979). Unmentionable Cuisine. Charlottesville: University Press of Virginia. ISBN 978-0-81-390811-3.
  • Sharman, Fay (1989). A-Z gastronomique. London: Papermac. ISBN 978-0-33-349815-6.