[frik-uh-see] /ˌfrɪk əˈsi/
meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock.
verb (used with object), fricasseed, fricasseeing.
to prepare as a fricassee.
1560–70; < Middle French, noun use of feminine past participle of fricasser to cook chopped food in its own juice, probably equivalent to fri(re) to fry + casser to break, crack (< Latin quassāre to shake, damage, batter); compare, however, dial. fricâssié, perhaps with a reflex of Vulgar Latin *coāctiāre, verbal derivative of Latin coāctus compressed, condensed, past participle of cōgere; see cogent
British Dictionary definitions for fricassee
fricassee (ˌfrɪkəˈsiː, ˈfrɪkəsɪ, ˈfrɪkəˌseɪ)
1.  stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce
vb , -sees, -seeing, -seed
2.  (tr) to prepare (meat) as a fricassee
[C16: from Old French, from fricasser to fricassee; probably related to frire to fry1]

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Word Origin and History for fricassee
1568, from M.Fr. fricassée, fem. pp. of fricasser "mince and cook in sauce," of uncertain origin, perhaps related to M.Fr. frire "to fry" and casser, quasser "break, cut up."
Online Etymology Dictionary, © 2010 Douglas Harper
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