Fricassee

Fricassee. It falls halfway between a saute (in which no liquid is added) and a stew (which contains added liquids). The French fricassée is a preparation of pieces of chicken in a white sauce.

This classic French stew is the ultimate in comfort food. Try James Martin's simple chicken fricassée with mash, or splash out on a mix of wild mushrooms for Raymond Blanc's. Some regional varieties are based on fish, shellfish, as well as pork or wild boar.

Reduce the heat to low, cover with a lid, and cook.

In the verbal sense, the word describes the act of making a fricassee.

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The base is made with flour, eggs, oil, salt, water, and yeast, and it is then shaped into round or elongated rolls which are fried in hot oil and filled with tuna, hummus, boiled eggs, capers, olives, harissa, and boiled potatoes. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Remove from the skillet and set aside.

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Fricassee

Reduce the heat to low, cover with a lid, and cook.

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