THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGA. I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES). EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE. MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP. LYNN WAS PLEASED. THE VILLAGE CAN REJOICE.
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