from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Poultry or meat cut into pieces and stewed in gravy.
- transitive v. To prepare (poultry or meat) by cutting into pieces and stewing in gravy.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. meat or poultry cut into small pieces, stewed or fried and served in its own gravy.
- v. to cook meat or poultry in this manner
from the GNU version of the Collaborative International Dictionary of English
- n. A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy.
- transitive v. To dress like a fricassee.
from The Century Dictionary and Cyclopedia
- n. A dish made by cutting chickens, rabbits, or other small animals into pieces, and dressing them with a gravy in a frying-pan or a like utensil. Formerly also fricasee.
- To prepare or dress as a fricassee.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
- v. make a fricassee of by cooking
French fricassée, from Old French, from feminine past participle of fricasser, to fricassee : probably frire, to fry (from Latin frīgere, to roast, fry) + casser, to break, crack (from Latin quassāre, to shake, shatter; see squash2) or Vulgar Latin *coāctiāre, to press together (from Latin coāctus, past participle of cōgere, to drive or bring together; see cogent).(American Heritage® Dictionary of the English Language, Fourth Edition)
From French fricassée (noun), from fricassée, past participle of fricasser (verb) (Wiktionary)