Ragoût of Chicken Wings and Giblets

Ragoût d’escoubilles

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This little stew from the Aude, made with chicken wings and gizzards or a mixture of the two, is typical of Languedoc. Using the lesser bits of the bird together with plentiful vegetables, it makes something very tasty out of little. If you could add fresh ceps that you had just picked in the mountains (which cost you nothing), it would be a strikingly good as well as a cheap dish. Chicken giblets are available at some halal butchers. Some say that gizzards are unacceptably tough and suggest parboiling them for over an hour before finishing. I have recommended extending the cooking time if you use them. Another remedy is to parboil them for a short time on their own then marinate them in oil, vinegar and herbs to break down the tissue.

Ingredients

    Method