A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy.
A stew made of chicken or veal cut into pieces and cooked in a gravy. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner.
to cook pieces of fowl or meat by braising and serving with a thickened sauce.
Meat (usually chicken) sautéed in butter and then stewed with vegetables, resulting in a thick, chunky stew. Throw in a little wine towards the end of the cooking time to really pep up this dish
Classically, ingredients braised in wine sauce or butter with cream added; currently denotes any mixture of ingredients--fish or meat--stewed ot sautéed.
Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid ... more on fricassee here
A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. Wine is often used as a flavoring. Recipe: Chicken Fricassee with Vegetables
Pieces of poultry or meat stewed in a liquid and served in a sauce made from the same liquid.
pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
make a fricassee of by cooking; "fricassee meats"
To cook by braising; usually applied to fowl, rabbit, or veal cut into pieces.
a stew of white meat and vegetables.
verb - To simmer a chicken with vegetables in wine or water. noun - A chicken dish made by browning chicken in butter then simmering in liquid. A gravy made from the broth and served with the chicken.
To cook meat by braising or stewing in gravy.
A white stew.
A stew prepared without first browning of the meat. Chicken is the most common form of this type of stew.
A stew, usually of poultry or veal.
Usually a stew in which the meat is cut up, lightly cooked in butter, and then simmered in liquid until done.
A delicate creamy dish of chicken and vegetables,...
Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid. Wine is often used as a flavoring.