Fricassee

A fricassee is a method of stewing meat (typically poultry, veal, or rabbit) which is cut into pieces, gently braised or sautéed, and then simmered in a rich, often creamy, sauce made from the cooking liquid. It's characterized by a light color, as the meat is not browned, and the inclusion of vegetables like mushrooms, onions, and sometimes carrots. The sauce is usually thickened with a liaison of egg yolks and cream or flour and butter (a roux). Seasoning often includes herbs like thyme, bay leaf, and parsley, lending an aromatic depth to the dish. The slow cooking process allows the meat to tenderize, melding its flavors with the other ingredients for a complete, satisfying meal. Traditionally served over rice, potatoes or pasta.

Fricassee meaning with examples

• The chef spent the afternoon preparing a classic chicken fricassee for the evening's special. The aroma of simmering chicken, onions, and thyme filled the kitchen. The rich, creamy sauce thickened beautifully, promising a delicious and comforting meal. Customers anticipated a dish of tender chicken in a delectable sauce over a bed of fluffy rice, all for a great evening meal.
• My grandmother's rabbit fricassee was a Sunday staple, always enjoyed by the entire family. She painstakingly ensured the rabbit was tender, using a slow simmer with root vegetables. The secret was the delicate balance of cream, nutmeg, and a hint of lemon. Each bite was a taste of home, evoking warm memories and delicious aromas of a lovely meal.
• At the French restaurant, the veal fricassee was highly recommended, a testament to the chef's skills. The light sauce, peppered with tiny button mushrooms, complemented the veal perfectly. Reviews praised the dish for its subtle elegance, a testament to the art of French cuisine, making for a memorable and high-quality experience.
• A vegetarian version was concocted with tofu, mushrooms, and root vegetables. This creative fricassee retained the creaminess and fragrant herbs of the original, demonstrating the adaptability of the technique. The rich flavor made it a meal, perfect for a flavorful weeknight dinner with a delicate and pleasing twist.
• Preparing the fricassee required patience and precision. The chef carefully sautéed the chicken, then slowly simmered it. The delicate balance of flavors ensured a perfect finish, a delicious and delicate dish suitable for entertaining guests or having on ones own.