What type of dish is Fricassée typically classified as?

Fricassée is specifically classified as a white stew, traditionally made from chicken or veal. The dish involves the meat being cut into pieces, lightly browned, and then cooked slowly in a covered pot with a small amount of liquid, usually broth, which allows it to simmer gently. This method results in a tender and flavorful dish, characterized by its creamy sauce often enriched with a liaison of egg yolks and cream, giving it that distinct white stew appearance and taste.

The preparation style is key; unlike grilling or deep-frying, which are high-heat methods that produce a different texture and flavor profile, fricassée relies on a combination of gentle cooking and moist heat. The outcome is not just a protein dish but one that showcases a rich sauce served with the meat, highlighting the classical culinary techniques of French cuisine.