Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Preheat oven to 350°F. In a food processor blend figs, vinegar and sugar; set aside.
Heat oil in a large skillet over medium. Season chicken with salt and pepper and sear, skin side down, for 5-7 minutes or until golden. Flip and sear on the opposite side for 5-7 minutes. Remove chicken from pan and set aside. Cook the garlic and shallots for 2-3 minutes and pour the wine and stock into the skillet. Scrape the skillet sides with a spoon and mix in fig mixture. Place chicken back into skillet.
Cover and cook in oven for 50-60 minutes, or until the internal temperature of the chicken reaches 180°F.
Remove chicken from skillet and heat liquid over a medium high heat for 10-15 minutes or until reduce by half. Dredge butter in flour and add to the liquid. When butter has melted and mixed well with remaining ingredients, pour over chicken and serve.