Thoughts on a vegetarian version, keeping the nice browned flavor? The chicken was lovely, but the sauce over polenta was a meal by itself.
I have a question about step 3 on the recipe "Hunter's-Style Chicken" from lastnightsdinner. It says:
"Warm a glug of grapeseed oil with a glug of olive oil in a heavy-bottomed pot (I used a large enameled Dutch oven), and brown the chicken parts in batches, skin-side down, until all chicken is browned and crisp-skinned. Remove the browned chicken pieces to a plate or platter and set aside. Pour off all but a thin layer of the rendered fat."