fricasseeing

Cooking in sauce

Fricasseeing is the present participle of fricassee—to cook meat by cutting it into pieces, browning it, and stewing it in a sauce.

The dish originated in French cuisine and typically features chicken or rabbit in a white or brown gravy: She spent the afternoon fricasseeing a rabbit with mushrooms and cream.

technique

braising

Sear, then simmer covered

stewingCooking low and slow
simmeringCooking below boiling point
sautéingQuick cooking in fat

browning · poaching · cooking · tenderizing · slow-cooking · deglazing · one-pot · Dutch oven · skillet · covered

protein

chicken

Domestic fowl for eating

rabbitLong-eared lagomorph
vealYoung calf meat
poultryBirds raised for food

cut-up · bone-in · pieces · thighs · drumsticks · breast · offal · white meat · dark meat · guinea fowl

sauce

gravy

Thickened meat drippings

cream sauceRich milk-based topping
rouxCooked fat-flour paste
reductionMaking something smaller

pan sauce · white wine · stock · butter · flour · velouté · seasoning · thickening · coating · glossy

texture

tender

Soft or sore

succulentMoist and flavorful
velvetySoft and smooth-textured
richHaving much of something

creamy · delicate · moist · soft · silky · luscious

French

coq au vin

Poultry braised in red

ragoutSeasoned meat stew
gibletFowl's edible organ
classic FrenchTraditionally styled, from France

bistro · provincial · rustic · traditional

Opposites

cooking method (wet vs. dry heat)

fricasseeinggrilling

Cooking on metal grates

roasting · broiling · charring · searing · barbecuing

preparation complexity

fricasseeingflash-cooking

Ultra-fast high-heat technique

microwaving · blanching

Family

fricassee, fricassees, fricasseed, fricassée

Familiarity: Top 1,000,000
Profile: Used worldwide · Timeless · Concrete · Rated G