Fricasseeing is commonly a combination of stewing and sautéing.
Singe and draw the chicken and then cut as for fricasseeing.
Prepare the chicken for fricasseeing, cook until tender and then lift it.
To produce a tender, tasty dish, fricasseeing should be a long, slow process.
Indeed, since it is a long method of cookery, a rather old, comparatively tough fowl lends itself best to fricasseeing.
Fricasseeing—Cooking in a sauce until tender, meat which has been previously browned but not cooked throughout.
We are thinking of something beside a new way of fricasseeing frogs, or "rectifying frontiers."
Stewing or fricasseeing is really cooking slowly in a sauce after the meat has first been browned in a little hot fat.