| Type | Stew |
|---|---|
| Place of origin | France |
| Region or state | South-west |
| Main ingredients | Poultrygiblets |
Analicot, otherwise known as analicuit orragout d'abattis is a southern French stew made of the cheapest parts of poultry, slowly simmered.
The first two forms of the name derive fromali, ailes – wings andcuit, cuites – cooked. Variants arealycot andalycuit.[1] The third form,ragout d'abattis, meansgiblet stew.[2]
The dish is associated with thesouthern French region ofOccitania:Larousse Gastronomique classifies the dish asLanguedoc cuisine. It is also associated with theAveyrondepartment 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, andgiblets 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 includescèpes 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 whiteharicot beans, potatoes, or rice.[3][7]