A dish of meat (usually chicken) that has been cooked gently in butter before being stewed with vegetables. The delicate creamy dish, which has sufficient gravy, is usually served with rice. Often, a creamy white sauce (typically made with double cream) is added. It is common to garnished with small glazed onions and cooked mushrooms.

The term fricassée is often applied to anything cooked in a creamy white sauce - mushroom fricassée for example.