Hendrerit Nisi Venenatis Recipe

Prep and season chicken

Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Brown chicken

Heat 1 tbsp olive oil in a large skillet or sauté pan over medium-high heat until shimmering. Add half the chicken pieces in a single layer (do not overcrowd) and sear 2–3 minutes per side until golden brown. Transfer to a plate and repeat with remaining 1 tbsp oil and chicken. Chicken will not need to be fully cooked through—just browned. Set browned chicken aside.

Reduce heat to medium. Add the diced onion, carrot, and celery to the same pan (add a splash more oil if pan is dry). Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds more, until fragrant but not browned.

Deglaze the pan with the dry white wine, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 2–3 minutes.

Stir in the tomato paste and cook 1 minute to deepen its flavor. Add the Dijon mustard, Worcestershire sauce, dried thyme, bay leaf, and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper; stir to combine.

Pour in the chicken broth, scraping any remaining bits. Return the browned chicken and any accumulated juices to the pan. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 12–15 minutes until the chicken is cooked through (internal temperature 165°F/74°C) and flavors have melded.

While chicken simmers, in a separate small skillet over medium-high heat, sauté the halved mushrooms for 4–6 minutes with a pinch of salt until they release their liquid and begin to brown. Set aside.

When chicken is cooked, remove the bay leaf. Stir the sautéed mushrooms and thawed peas into the simmering pan and cook 2–3 minutes to heat through.

In a small bowl, mash together the cold butter and flour to form a paste (beurre manié). Whisk the paste into the simmering sauce a little at a time until the sauce thickens to a glossy coating, about 1–2 minutes. If sauce becomes too thick, stir in up to 2 tbsp additional chicken broth.

Stir in the heavy cream and lemon juice, simmer 1 minute to meld. Taste and adjust seasoning with additional salt and pepper if needed (expect to add up to 1/4 tsp more salt). Remove from heat and stir in chopped parsley.

Serve hot spooned over rice, mashed potatoes, or buttered noodles. Garnish with extra parsley if desired.