Fricassée

It falls halfway between a saute in which no liquid is added and a stew which contains added liquids.

Fricassée. Fricassee is both a noun and a verb. The meat is cut up into pieces. Chicken fricassee is a traditional french dish with a creamy white sauce.

In the american south the meat can even be groundhog possum rabbit or chipmunk. In the verbal sense the word describes the act of making a fricassee. This classic french stew is the ultimate in comfort food.

A fricassée is a white stew with a creamy sauce usually with meat in it. Fricassee or fricassée ˈfrɪkəsiː is a stew made with pieces of meat that have been browned in butter that are served in a sauce flavored with the cooking stock. The french fricassée is a preparation of pieces of chicken in a white sauce.

Fricassée un fricassé désigne toute préparation à base de viandes de poissons de fruits de mer de légumes cuite dans une sauce blanche ou brune. It is usually served with rice. Written by the expert and completely food obsessed team behind this website our social channels and our monthly magazine.

Some regional varieties are based on fish shellfish as well as pork or wild boar. Fricassee is usually made with chicken veal or rabbit with variations limited only by what ingredients the cook has at hand. The meat is usually poultry veal lamb rabbit or frog legs.

The dish is particularly associated with the american south although it is made in other regions of the. As the meat stews it is important to skim fat and impurities off the top of the cooking pan as they can alter the flavor of the finished dish. A whole chicken is a common choice for fricassee since the chicken can be cut into roughly eight parts all of which will be left bone in.