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1
Trim the stem end and the dark green tops from the fennel; reserve a few fronds for garnish.
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2
Cut the fennel bulb lengthwise into quarters; then cut across into 1-inch pieces.
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3
Chill in a bowl of iced water for 20 minutes; drain.
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4
Meanwhile, bring a small pan of water to a boil.
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5
Place the figs in a small bowl and cover with boiling water; let stand for 10 minutes.
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6
Drain, and cut the figs in half
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7
Sprinkle the chicken pieces with salt and pepper.
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8
Heat the butter and olive oil in a large deep skillet until sizzling.
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9
Add the chicken, a few pieces at a time, and cook until lightly browned, about 5 minutes per side.
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10
As it browns, transfer the chicken to a side dish.
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11
Leave a thin film of oil in the bottom of the pan: discard any remaining oil.
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12
Add the fennel, leeks, and carrots to the pan.
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13
Cook, stirring, until the vegetables have softened, about 5 minutes.
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14
Add the figs and fennel seeds to the pan.
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15
Cook, stirring, until the cut sides of the figs are lightly browned, about 5 minutes.
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16
Add the garlic and cook, stirring, for 1 minute.
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17
Add the chicken broth and the wine and heat to a boil.
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18
Boil, uncovered, over high heat until the liquid is reduced by half, about 5 minutes.
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19
Add the cooked chicken and any accumulated juices to the pan.
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20
Cover and cook over medium-low heat until the chicken juices run clear when the flesh is pierced with a fork, about 15 minute.
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21
Using a slotted spoon, transfer the chicken, vegetables, and figs to a warmed serving platter; cover to keep warm.
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22
Boil the juices over high heat until reduced and slightly thickened, 1 to 2 minutes.
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23
Pour the juices over the chicken; garnish with the reserved fennel fronds, and serve.
