Ragout of Chicken Wings in the Style of the Béarn

Alycot Béarnaise

Preparation info
  • Serves

    4 to 5

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

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 uses cinnamon, an uncommon spice in French cooking. Here the cinnamon has a moderating influence on the garlic and onion in the sauce.

Although my version uses only chicken wings, it is more typical to include necks and gizzards as well. This dish is excellent w