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.