Preheat oven to 180C.
Heat olive oil in shallow fry pan, season the chicken pieces with salt and pepper and brown all over, in small batches. Set aside.
Add more oil if needed, then add sliced leeks and sweat down until soft and just beginning to caramelise. Spread out in a large baking dish.
Check oil again, then add the fennel wedges, browning on each side, but taking care not to break them up when turning. Distribute them in baking dish.
Add browned chicken pieces to the baking dish, nestling them in on top of the leeks, among the fennel.
Add the carrots and chopped figs.
Pour over the hot stock and the wine.
Cover with foil, place in the oven and cook for 40 minutes, until thighs are cooked through.
Remove thighs and set aside in a warm place.
Stir vegetables gently then, leaving baking dish uncovered, return to oven and cook vegetables for further 5-10 minutes until the liquid is reduced and thickened.
Return chicken to the dish, stir gently to coat with vegetables and sauce.
Drizzle with fig syrup, sprinkle with fennel pollen and serve.