A stew made by cutting meat into pieces, browning it, and cooking it slowly in a thick sauce.
From French 'fricassée,' past participle of 'fricasser,' which likely comes from Old French 'fricasser' meaning to break up or cut into pieces, possibly from 'frire' (to fry) and 'casser' (to break).
Chicken fricassee became THE dish that proved you could make fancy French food at home—it appears in American cookbooks from the 1800s as the gateway to 'French cooking' for regular families!
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