Stewing Poultry

Poultry stew (Fr. ragoût) is a free-form braise that can be cooked on top of the stove or in the oven. The bird is cut into pieces so that the liquid covers it completely. It is ideal for mature birds, as in coq au vin, but tender birds can be used too. A stew has no mirepoix, and instead slow-cooking vegetables such as turnips and carrots, or fruits such as dried apricots or prunes, may be included. Quick-cooking examples such as bell peppers or mushrooms, are added midway through cooking. Unusual ingredients such as samphire, or salty shellfish like mussels and shrimps, can also be used. A poultry fricassée is a white stew with white wine and cream, and richest of all is poulet au sang, a stew thickened and darkened to a velvety black with blood.