Directions

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