Ragout of Chicken Wings in the Style of the Béarn from The Cooking of South West France by Paula Wol
This dish, sometimes called alicuit or alycou (aile for wing; cou for neck), is made all over Southwest France. This particular recipe, from the town of Pau in the Béarn, is interesting because it...
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Ingredients
- 1 tablespoon chopped fresh flat-leaf parsley
- Salt
- freshly ground pepper
- ⅓ cup rendered chicken or duck fat
- 12 chicken wings, tips removed at second joint and reserved for stock
- 1½ ounces jambon de Bayonne, prosciutto, or Serrano ham, cubed
- 1 cup coarsely chopped onions
- ¾ cup peeled, seeded, and cubed fresh tomatoes (about 1 large tomato) or drained canned Italian tomatoes
- 1½ cups unsalted chicken stock (storebought or homemade) or Dark, Rich Duck Stock
- ¼ teaspoon ground piment d’Espelette or ½ teaspoon crème or puree d’Espelette
- 2 large garlic cloves, halved
- Pinch of freshly grated nutmeg
- Pinch of ground cloves
- 3 large carrots, peeled and cut into 1-inch chunks
- 2 bunches of scallions (white and about ¾ inch of green)
- 1 cinnamon stick
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