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Poultry or meat cut into pieces and stewed in gravy.
tr.v. fric·as·seed, fric·as·see·ing, fric·as·sees
To prepare (poultry or meat) by cutting into pieces and stewing in gravy.
[French fricassée, from Old French, from feminine past participle of fricasser, to fricassee : probably frire, to fry (from Latin frīgere, to roast, fry) + casser, to break, crack (from Latin quassāre, to shake, shatter; see squash2) or Vulgar Latin *coāctiāre, to press together (from Latin coāctus, past participle of cōgere, to drive or bring together; see cogent).]
fricassee(ˌfrɪkəˈsiː; ˈfrɪkəsɪ; ˈfrɪkəˌseɪ)
(Cookery) stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce
vb, -sees, -seeing or -seed
(Cookery) (tr) to prepare (meat) as a fricassee
[C16: from Old French, from fricasser to fricassee; probably related to frire to fry1]
n., v. -seed, -see•ing. n.
1. chicken or other meat cut in pieces, lightly sautéed, stewed, and served usu. in a white sauce made with its own stock.v.t.
2. to prepare as a fricassee.
[1560–70; < Middle French, n. use of feminine past participle of fricasser to cook chopped food in its own juice]
Past participle: fricasseed
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|Noun||1.||fricassee - pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings|
stew - food prepared by stewing especially meat or fish with vegetables
chicken stew - a stew made with chicken
turkey stew - a stew made with turkey
|Verb||1.||fricassee - make a fricassee of by cooking; "fricassee meats"|
cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
cook - transform and make suitable for consumption by heating; "These potatoes have to cook for 20 minutes"