Fricassee

Fricassee is a dish of meat cut into pieces, lightly cooked, then braised in a sauce, traditionally a white sauce. Its defining method combines sautéing with moist cooking.

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Braising: Braising is a cooking method that first browns food and then cooks it slowly in a small amount of liquid. Fricassee uses braising to tenderize meat after its initial light cooking.
White meat: White meat is pale-colored meat, especially poultry, whose color reflects its muscle composition. Chicken and other white meats are common choices for a pale fricassee.
French cuisine: French cuisine is the collection of culinary traditions and practices developed in France. Fricassee is a classic French preparation that became known beyond France.
Chicken fricassee: Chicken fricassee is a dish of chicken pieces cooked and braised in a savory sauce. It is the best-known poultry expression of the fricassee method.
Sautéing: Sautéing cooks food quickly in a small amount of fat over relatively high heat. The meat is lightly cooked in fat before the sauce-based braise.
Chicken: Chicken is the meat of domesticated fowl, widely used in cuisines around the world. Chicken fricassee is a familiar form of the dish.
French language: French is a Romance language that developed from Latin and is spoken in France and elsewhere. The name fricassee entered English from French culinary vocabulary.
Veal fricassee: Veal fricassee is a preparation of veal pieces lightly cooked and braised in sauce. Veal demonstrates the dish’s traditional use beyond poultry.
Roux: Roux is a mixture of flour and fat cooked together and used to thicken sauces and soups. A roux can thicken the white sauce used to braise fricassee.
Cream sauce: Cream sauce is a savory sauce enriched with cream or another dairy product. Cream may enrich the white sauce served with a fricassee.