description Fricassee Overview
Fricassee is a classic European cooking method and dish that falls somewhere between a sauté and a stew, with roots tracing back to 15th-century French cuisine. The preparation involves cutting white meat, most commonly chicken, into pieces and cooking it gently in butter without browning it. The meat is then simmered in a liquid until tender, and the cooking juices are finished with cream and egg yolks to create a rich, white sauce. This technique results in a delicate, flavorful dish that highlights the natural taste of the poultry.
help Fricassee FAQ
What is the difference between a fricassee and a regular stew?
A classic fricassee is a French cooking method that bridges the gap between a sauté and a stew, tracing its roots back to 15th-century French cuisine. Unlike a traditional stew where meat is browned before simmering, the white meat in a fricassee is gently cooked in butter without browning, keeping it pale.
What type of meat is most commonly used to make chicken fricassee?
Chicken fricassee is most commonly prepared by cutting a whole chicken into pieces, rather than using just the breast. The pieces are gently simmered in a buttery white sauce that is traditionally finished with cream and egg yolks to create a velvety texture.
How is the classic white sauce in a fricassee made?
The sauce begins by making a blonde roux using the butter and juices left in the pan from cooking the chicken, followed by the addition of broth. To finish, the sauce is traditionally thickened off the heat with a mixture of heavy cream and egg yolks, known as a liaison.
Are there variations of fricassee found outside of France?
Yes, fricassee became highly popular in early American cooking, with notable variations found in Latin American cuisines as well. For example, the Puerto Rican 'fricase de pollo' is a popular braised chicken dish that evolved from the original French technique.
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