Baked Chicken with Rosemary, Fig and Mushroom Sauce

Ingredients

• 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

Instructions

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.