CHEF JEFF: One Byte At A Time — Chicken Or Pheasant Fricassee
The late, great American chef Julia Child, in her “Mastering the Art of French Cooking,” described fricassee as “halfway between a sauté and a stew.” In a fricassee cut-up meat is first sautéed, then liquid is added and it is simmered to finish cooking. A stew includes liquid from the beginning. For me, someone who doesn’t think cooking is a …