Fricase de pollo

Fricassee or fricassée /ˈfrɪkəsiː/ is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand. Fricassee is first attested in English in the mid-16th century. It is a word of French origin, although the exact etymology is unclear. It is theorized to be a compound of the French frire and casser or quasser (to break in pieces). By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of the medieval French cookbook Le Viandier, circa 1300. In 1490, it was first referred to specifically as "friquassée" in the print edition of Le Viandier.

Source: Wikipedia