So much to say, Anne, but since I am a Brit in the US, I'll stay off July 4th, although I'll say giving a nod to the French for their role in the War of independence is very nice of you. Seriously, I'd never heard the story of Judy Rodgers, but I'm struck by how one thoughtful neighbor doing a good deed changed the course of her too-brief life. As a former exchange student who benefited from a very similar intervention, I am reminded how important such small kindnesses are-- and how important it is that we not give up on encouraging young people to travel. I'll be making Judy's chicken, and thank you for sharing it..I think this is one of my favorite posts.
Thank you, Annette. And that is quite a compliment coming from your historian background! It is amazing how travel and cultural exchanges change people. Opens our eyes to new flavors.
What a great article I really enjoyed reading this Anne! I’m from St. Louis so she’s definitely one of our hometown cooking heroes.
I picked up a copy of that Zuni Cafe Cookbook at a book fair recently so I definitely have that chicken recipe marked to make once the weather gets cooler.
I went to Zuni Cafe a few years ago when I was in San Franscisco and had the chicken. It was amazing. I was so lucky to sit by the kitchen and the chef gave me a tour. It was incredible!!! Will have to try this recipe.
That just sounds like a divine chicken recipe. Will definitely try it. Ina Garten must've been inspired by this recipe, as it resembles her version, where the chicken is roasted in a skillet, but atop thick slices of bread, then served atop a bed of arugula and such - I think there are currants in it as well?
Ina did riff on Judy Rodgers’ recipe. And the method of placing slices of bread in the skillet first and then adding the chicken is often called ‘’French chicken.’’ I have a recipe for it in my book, Skillet Love. It is fabulous! But the bread soaks up the pan drippings, and as you want to dribble a few drippings into the bread salad in this recipe, don’t put the bread on the bottom in this recipe. You’ll love it, Anna!
Many years ago now I saw Judy as a guest on the old Martha Stewart Show. She made the famous Zuni Burger topped with squash pickles. I have been making those squash pickles ever since! I look forward to trying this chicken! Thank you.
From a ham sandwich to Zuni Cafe—what a culinary trajectory! Beautiful tribute, Anne. I dined at Zuni on a business trip back in the 90s at the recommendation of a SoCal chef friend but never knew the backstory.
Oh dear, another cookbook to be added to our overflowing collection when it arrives next week. I’m a sucker for interesting cooks (note I said cooks as opposed to chefs although we have a lot of chefs books as well). This type of recipe excites me - no bells and whistles, just honest, satisfying food with a twist like the wine we make for a living.
Even though I lived in San Francisco for a time and grew up in the Bay Area, I regret that I never visited the Zuni Cafe, but I’ve certainly heard of it and the famous roast chicken. Thanks for sharing Judy Rodgers’ engaging life story and her recipe—I’m sorry she died so young, but her culinary legacy clearly lives on. Definitely going to try that chicken! Happy Fourth to you and yours, Anne!
Truly! It’s pretty remarkable how folks like Alice Waters , Wolfgang Puck and others sparked a revolution that has continued in successive generations of chefs and restaurants here. But the southern cuisine you write about in your new cookbook is part of a much older tradition. I can’t wait for your new cookbook to arrive!🤗
I made this last night and the chicken was so good, moist and the skin was super crispy. I didn't have currants so added Kalamata olives and feta to the salad.
So much to say, Anne, but since I am a Brit in the US, I'll stay off July 4th, although I'll say giving a nod to the French for their role in the War of independence is very nice of you. Seriously, I'd never heard the story of Judy Rodgers, but I'm struck by how one thoughtful neighbor doing a good deed changed the course of her too-brief life. As a former exchange student who benefited from a very similar intervention, I am reminded how important such small kindnesses are-- and how important it is that we not give up on encouraging young people to travel. I'll be making Judy's chicken, and thank you for sharing it..I think this is one of my favorite posts.
Thank you, Annette. And that is quite a compliment coming from your historian background! It is amazing how travel and cultural exchanges change people. Opens our eyes to new flavors.
In people, thought, and culture, of which food is the utmost expression. Thanks again, Anne.
What a great article I really enjoyed reading this Anne! I’m from St. Louis so she’s definitely one of our hometown cooking heroes.
I picked up a copy of that Zuni Cafe Cookbook at a book fair recently so I definitely have that chicken recipe marked to make once the weather gets cooler.
Happy Fourth of July!
Happy Fourth, Debbie! I highly recommend it even in the summer. We ate the leftovers sliced cold onto sandwiches the next day.
I went to Zuni Cafe a few years ago when I was in San Franscisco and had the chicken. It was amazing. I was so lucky to sit by the kitchen and the chef gave me a tour. It was incredible!!! Will have to try this recipe.
Lana, I look forward to your review and how it compares to the restaurant’s version!
This recipe sounds like it is worth the extra effort.
It is, and if you stage it like I did, it’s a doable recipe. I really think it’s a method of roasting chicken that will stay with you.
That just sounds like a divine chicken recipe. Will definitely try it. Ina Garten must've been inspired by this recipe, as it resembles her version, where the chicken is roasted in a skillet, but atop thick slices of bread, then served atop a bed of arugula and such - I think there are currants in it as well?
Ina did riff on Judy Rodgers’ recipe. And the method of placing slices of bread in the skillet first and then adding the chicken is often called ‘’French chicken.’’ I have a recipe for it in my book, Skillet Love. It is fabulous! But the bread soaks up the pan drippings, and as you want to dribble a few drippings into the bread salad in this recipe, don’t put the bread on the bottom in this recipe. You’ll love it, Anna!
Many years ago now I saw Judy as a guest on the old Martha Stewart Show. She made the famous Zuni Burger topped with squash pickles. I have been making those squash pickles ever since! I look forward to trying this chicken! Thank you.
Thank you for alerting me to the squash pickles! I look forward to trying that recipe…
From a ham sandwich to Zuni Cafe—what a culinary trajectory! Beautiful tribute, Anne. I dined at Zuni on a business trip back in the 90s at the recommendation of a SoCal chef friend but never knew the backstory.
Thanks, Amie. It’s a wonderful story!
Oh dear, another cookbook to be added to our overflowing collection when it arrives next week. I’m a sucker for interesting cooks (note I said cooks as opposed to chefs although we have a lot of chefs books as well). This type of recipe excites me - no bells and whistles, just honest, satisfying food with a twist like the wine we make for a living.
Bob, this recipe cries out for wine. I will bet you pair it with something wonderful. Enjoy!
Thank you the summary of this fabulous recipe. It will be easier than the cookbook to follow.
Happy to help! It’s been streamlined!
This sounds delicious.
It is! Thanks Denise. Happy 4th!
Even though I lived in San Francisco for a time and grew up in the Bay Area, I regret that I never visited the Zuni Cafe, but I’ve certainly heard of it and the famous roast chicken. Thanks for sharing Judy Rodgers’ engaging life story and her recipe—I’m sorry she died so young, but her culinary legacy clearly lives on. Definitely going to try that chicken! Happy Fourth to you and yours, Anne!
Thank you, Ruth! What a legacy of great food has come out of California!
Truly! It’s pretty remarkable how folks like Alice Waters , Wolfgang Puck and others sparked a revolution that has continued in successive generations of chefs and restaurants here. But the southern cuisine you write about in your new cookbook is part of a much older tradition. I can’t wait for your new cookbook to arrive!🤗
Thank you, Ruth. Both are strong. I love the California cuisine story. ❤️
Thank you so much for the recipe and story. I had the chicken at the Zuni cafe. It is fantastic.
Thank you, Gerlinde!
I made this last night and the chicken was so good, moist and the skin was super crispy. I didn't have currants so added Kalamata olives and feta to the salad.