While paging through recipes I had collected I found a knock off, a recipe imitating Rodgers' chicken triumph and decided to give it a try. I mixed bread cut into 1 inch cubes, chopped black kale (the recipe called for chard), golden raisins, capers, chopped garlic and sliced shallots with a good quantity of olive oil, S&P and tossed the ingredients toether. I placed that mixture in my cast iron chicken pot and on top placed my chicken cut into 8 pieces. I covered the chicken (after seasoning of course) with parchment paper. With the pot's glass lid tightly on, the dish went into bake at 350º for 40 minutes. Next I raised the temperature to 425º and with the chicken uncovered continued to bake for 20 minutes until the skin was crackling crisp.
No it's not quite Zuni, a pale imposter to be honest. But it didn't take the 2 days that Rodgers' recipes requires or the nearly 2 hours roasting time. In our new little kitchen, still barely unpacked and ill-equiped it was a fond reminder of the good life on Market Street and a promise of many homemade dinners to come.