BB&W Recipe Exchange

Baked Chicken with Rosemary, Fig and Mushroom Sauce

I’ve always liked figs. It’s like the perfect combo of sweet, squishy and crunchy. One day I was eating my once-daily ration and thought, “Hmm…something savory with this sweet would be delicious. Since I’m a gardener, it was even to spot just the perfect thing: rosemary. I took a few blades of rosemary, took a tiny bite, then took a piece of the fig and together they were amaze balls.  I got to wondering how I could create a sauce with all this deliciousness and came up with this. The combination of figs, rosemary, cooking sherry and butter give an amazing base for a variety of meats–not just chicken. Bet you could substitute with pork and it would be a delight.

Baked Chicken with Rosemary, Fig and Mushroom Sauce

Baked Chicken with Rosemary, Fig and Mushroom Sauce


  • For the sauce
  • 8 dried figs; chopped
  • 3 sprigs fresh rosemary
  • 3-4 mushroom heads, sliced
  • 1/3 cup cooking sherry
  • 1/3 cup chicken broth
  • 2 tbsp ghee or grass fed butter
  • 1 tsp sea salt
  • For the Chicken
  • 1 tblsp ghee or grass-fed butter
  • 1-2 lbs chicken legs and thighs, skin on
  • salt and pepper to taste


  1. For the sauce:
  2. Mix all ingredients in a small sauce pan and heat until boiling, then reduce to simmer. Cook for 10 minutes or until the mixture thickens. Remove from heat and set aside.
  3. For the Chicken
  4. Preheat over to 350 degrees
  5. Sprinkle the chicken with salt and pepper
  6. Heat stovetop to medium high and melt butter.
  7. Sear chicken in a cast iron pan until light brown, about 6 minutes each side.
  8. Remove chicken from the pan and put in a baking dish. Pour sauce mixture on top of the chicken.
  9. Bake for 20 minutes or until the chicken is fully cooked. Baste the chicken with the sauce about halfway through.
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