Fricassée (pronounced "FRICK-a-see") is a traditional French stew made usually made with chicken.
What distinguishes fricassée primarily is that it is prepared slightly differently from the usual technique for braising meats. The difference is that with a fricassée, the meat isn't browned before the braising liquid is added. Instead, the meat is cooked in oil or fat but at a lower temperature, so that the meat stays white. Therefore, a classic fricassée is really a white stew.
While chicken fricassée is the most common, some fricassée recipes are made with veal instead of chicken.
Making Veal Fricassée
For instance, the classic veal fricassée with peppers is made with cubes of veal shoulder meat which are salted and then very lightly and gently sautéed in butter and oil, but not enough to brown the meat.
The meat is removed, and garlic, onion and tomatoes are added to the pan and sautéed, along with spices and seasonings. Then the veal goes back into the pan, along with a sprinkling of flour, which forms a roux.
Deglaze the pan with wine, reduce for a while and then add veal stock. The veal is braised for about an hour before adding sautéed bell peppers and mushrooms, simmering briefly and then serving with a garnish of fresh herbs such as basil.