Season the chicken pieces well and brown on both sides in olive oil. Set aside.

Add more oil to pan if necessary and add leek and fennel. Fry over medium heat until softened, but not browned.

Add chicken back into pan, along with the figs, stock and wine. Cook over medium heat for 15-20 minutes, until chicken is cooked through and most of the liquid has evaporated - but do not let it cook dry. Add more stock if necessary to cook until chicken is done.

Serve.