fricassee

American  

[frik-uh-see] / ˌfrɪk əˈsi /

noun

1. meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock.

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verb (used with object)

fricasseed, fricasseeing

1. to prepare as a fricassee.

fricassee British  

/ ˈfrɪkəsɪ, ˈfrɪkəˌseɪ, ˌfrɪkəˈsiː /

noun

1. stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce

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verb

1. (tr) to prepare (meat) as a fricassee

Etymology

Origin of fricassee

1560–70; < Middle French, noun use of feminine past participle of fricasser to cook chopped food in its own juice, probably equivalent to fri ( re ) to fry ¹ + casser to break, crack (< Latin quassāre to shake, damage, batter); compare, however, dial. fricâssié, perhaps with a reflex of Vulgar Latin *coāctiāre, verbal derivative of Latin coāctus compressed, condensed, past participle of cōgere; cogent

Example Sentences

Jeff recalled the creamy chicken fricassee his grandma made when he was growing up in Nebraska.

From Salon • Feb. 18, 2019

“Baked chicken is good, but come on, a little boudin or gumbo, fricassee, jambalaya - that helps a little bit to the soul,” Coco Orgeron said.

From Washington Times • Oct. 30, 2018

It is hard to interpret the flash of a knife as the portent of a really well-made brunoise onscreen; the combination of rabbit and stockpot does not equal fricassee.

From Los Angeles Times • May 3, 2018

When he wanted to introduce the chicken fricassee as a dish, customers steered clear of it until they renamed it “stewed chicken over rice.”

From Washington Post • Mar. 17, 2016

Of most entrees, whether spaghetti and meatballs or chili or chicken fricassee, they were allowed larger portions than most people could eat.

From "Newjack: Guarding Sing Sing" by Ted Conover

Related Words

• bubble
• burn
• churn
• ferment
• rage
• seethe
• stew
• stir
• warm