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1
Heat the oven to 375.
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2
Pierce each fig three or four times with a paring knife.
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3
In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest.
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4
Bring to a boil and simmer, covered, until tender, about 30 minutes.
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5
Discard the zest and reserve the poaching liquid.
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6
Cut the figs in half.
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7
Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan.
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8
Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
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9
Top each piece of chicken with a piece of the butter.
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10
Cook until the breasts are just done, about 30 minutes.
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11
Remove the breasts and continue to cook the legs until done, about 5 minutes longer.
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12
Remove the roasting pan from the oven; return the breasts to the pan.
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13
Heat the broiler.
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14
Broil the chicken until the skin is golden brown, about 2 minutes.
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15
Transfer the chicken to a plate.
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16
Pour off the fat from the roasting pan.
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17
Set the pan over moderate heat and add the fig-poaching liquid.
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18
Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
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19
Boil until reduced to approximately 1/4 cup, about 4 minutes.
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20
Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper.
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21
Spoon the sauce over the chicken.
