Fricassee

A traditional method of cooking meat in a white sauce

A traditional fricassee dish

Fricassee is a traditional method of cooking meat, particularly chicken or veal, in a white sauce. It is a classic dish in French cuisine and is characterized by its creamy texture and rich flavor. The term "fricassee" is derived from the French word "fricassée," which means "to cut up and cook in sauce."

Preparation

Fricassee involves a unique cooking technique that combines elements of both sautéing and stewing. The meat is first cut into pieces and lightly browned in butter or oil. Unlike traditional sautéing, the meat is not cooked through at this stage. Instead, it is removed from the pan, and a sauce is prepared using the drippings.

The sauce typically consists of stock, wine, and cream, and is thickened with a roux or egg yolk and cream mixture. The meat is then returned to the pan and gently simmered in the sauce until it is tender and fully cooked. This slow cooking process allows the flavors to meld and the meat to absorb the rich, creamy sauce.

Variations

Fricassee can be made with a variety of meats, including chicken, veal, rabbit, and even seafood. Each type of meat brings its own unique flavor and texture to the dish. In addition to the meat, vegetables such as mushrooms, onions, and carrots are often included to enhance the flavor and add nutritional value.

Chicken Fricassee

Chicken fricassee is perhaps the most well-known version of the dish. It is often prepared with a combination of chicken stock, white wine, and cream, and is seasoned with herbs such as thyme and parsley. The chicken is typically cut into serving pieces and browned before being simmered in the sauce.

Veal Fricassee

Veal fricassee is another popular variation, known for its delicate flavor and tender texture. The veal is usually cut into cubes and cooked in a similar manner to chicken fricassee. The sauce may include lemon juice or vermouth to complement the mild taste of the veal.

Serving

Fricassee is traditionally served with rice, pasta, or potatoes, which help to soak up the flavorful sauce. It is often garnished with fresh herbs or a sprinkle of lemon zest to add a touch of brightness to the dish.

Cultural Significance

Fricassee has a long history in French culinary tradition and is considered a comfort food in many households. It is a versatile dish that can be adapted to suit different tastes and ingredients, making it a staple in both home cooking and fine dining.

Related pages

• French cuisine
• Sautéing
• Stewing
• Roux