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1
Separate legs and thighs if not already done.
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2
Pat chicken pieces very dry.
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3
Season with salt and pepper.
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4
Cut top half-inch off onions.
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5
Peel onions, and quarter them vertically, cutting only a bit off the root end so each quarter stays intact.
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6
Heat oven to 375 degrees.
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7
Heat butter in a heavy ovenproof skillet, preferably one large enough to hold chicken in a single layer.
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8
Over medium-high heat, brown chicken well on both sides.
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9
If skillet is not large enough to hold all the chicken, brown it in stages, and transfer it to a roasting pan that will hold it all.
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10
Tuck onion quarters, thyme and bay leaves around chicken.
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11
Add white wine and enough chicken stock so liquid is about 1/2-inch deep in pan.
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12
Place chicken in oven, and cook until chicken is done, about 40 minutes.
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13
Remove from oven to stove.
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14
Place figs around the chicken.
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15
Place pan over medium-high heat, bring contents to a simmer, and cook a few minutes until sauce starts to get syrupy.
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16
Warm honey and vinegar in a small saucepan, and drizzle over chicken.
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17
Turning chicken in pan, cook a few minutes more, basting with pan juices.
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18
Remove bay leaves, check seasonings, and serve, dividing the ingredients so each plate gets a chicken leg and thigh, and 4 pieces each of fig and onion.
