Roasted Chicken with Dried Fig Mustard Pan Sauce
Prep time
Cook time
Total time
Serves: enough sauce for 8-10
  • ½ cup of dried figs, coarsely chopped
  • ½ cup of water
  • ¼ cup of mustard
  • pan drippings from roasting one or two chickens
  1. Remove the chicken from the pan. Cut and set aside.
  2. Set the chicken roasting pan on top of one (or if you can two) burners on medium high heat. When the pan drippings begin to crackle, add the figs, mustard and water. Scrape like crazy with a wooden spoon and cook for 2-3 minutes, until the sauce begins to thicken slightly.
  3. Pour into a strainer over a serving container. Fish the figs out of the sieve and add to the sauce. Serve immediately.
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